Vegetarian Paleo Almond Flour Red Velvet Cake

Total time2 hr 5 min

Prep time35 min

Cook time30 min

Vegetarian Paleo Almond Flour Red Velvet Cake

This striking layer cake gets its deep crimson color from beet powder and a rich cocoa note, all built on a base of blanched almond flour and tapioca starch for a tender, moist crumb. The batter comes together with coconut sugar and melted coconut oil, then bakes into two soft rounds that are cooled completely before assembly. What really makes this one shine is the frosting: soaked cashews blended with coconut cream, maple syrup, and a touch of lemon juice whip up into a luscious, tangy layer that mimics classic cream cheese frosting in both texture and flavor. Once stacked and coated in that velvety frosting, the whole cake chills until it sets into clean, sliceable layers with a gorgeous contrast of dark red crumb and pale, creamy exterior. It's an elegant dessert that fits neatly into a vegetarian spread, whether you're serving it for a birthday, a holiday table, or just because red velvet cake never really needs an occasion.

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Ingredients

12 servings

For the frosting

3 cups raw cashews, soaked in cold water for at least 4 hours, then drained
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½ cup full-fat coconut cream
¼ cup maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla powder
¼ tsp fine sea salt

For the cake

3 cups blanched almond flour
½ cup tapioca starch
3 tbsp beet powder
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp fine sea salt
4 large eggs
¾ cup coconut sugar
½ cup coconut oil, melted and cooled
½ cup full-fat coconut milk
2 tbsp apple cider vinegar
1 tsp vanilla powder

Instructions

1
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.
2
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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