This showstopper layer cake gets its signature crimson hue from beet powder and cocoa powder, folded into a rich almond flour batter that bakes up tender and moist thanks to coconut oil and coconut milk. The crumb is dense in the best way, with just enough tang from a splash of apple cider vinegar to balance the sweetness of coconut sugar and maple syrup. What really sets it apart is the frosting: soaked cashews blended with coconut cream until silky-smooth, then chilled until it spreads like a dream over both layers. Every bite delivers that classic red velvet look and flavor, cut clean after a short chill so the layers hold their shape on the plate. It's a naturally lactose free dessert that doesn't skimp on richness or drama, making it a solid pick for a celebration cake that everyone at the table can actually eat. Slice it thick — this one's meant to be shared.
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Place the drained cashews, coconut cream, maple syrup, lemon juice, vanilla powder, and salt in a high-speed blender or food processor. Blend on high, scraping down the sides as needed, until completely smooth and creamy with no visible cashew pieces, about 2–3 minutes. Transfer to a bowl, cover, and refrigerate for at least 1 hour until firm enough to spread.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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