Some of the best cooking discoveries are total accidents. What was supposed to be a red velvet cake ended up being a pink-ish hued cake that tastes faintly of cherries after I tried using a hint of maraschino cherry juice in place of the red food coloring I was clean out of. The real saving grace was using a cashew cream frosting that ended up so creamy/dreamy that my parents and I ended up standing around the cake plate scraping the icing up that had pooled around the edges of the cake. Say hello to a new favorite!

Cocoa Layer Cake With Cashew Cream Frosting [Vegan]



2 8 inch cakes

Cooking Time




For the cake batter:
  • 3½ cups all purpose flour
  • 1½ cups granulated sugar
  • 2 teaspoons baking soda
  • ½ teaspoon fine grain sea salt
  • 3 teaspoons cocoa powder
  • 2 cups non-dairy milk
  • 2 tablespoon melted coconut oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract
For the cashew cream frosting:
  • 1½ cups cashews, soaked for at least 4 hours and drained
  • ¼ cup non-dairy milk
  • 2-4 cups powdered sugar
  • ½ teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Lightly grease 2 8 inch round cake pans. Set aside.
  2. To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Add milk, oil, vinegar and vanilla, and whisk until thoroughly combined.
  3. Divide cake batter evenly between cake pans. Bake for 30 minutes, until a toothpick inserted in the middle comes out clean. Let cool before assembling and frosting.
  4. To make the frosting: Combine all ingredients in a high powdered blender or food processor fitted with the blade, blend on high until smooth and creamy, adding a teaspoon of additional milk at a time until combined. Add more powdered sugar as necessary.