1hr 15min · 12 servings INGREDIENTS FOR THE CAKE: • Nonstick cooking spray • 2 cups superfine almond flour • 1 cup tapioca flour • 3 tablespoons cacao powder • ½ teaspoon kosher salt • 3 large eggs at room temperature • ½ cup avocado oil • ½ cup maple syrup • 2 tbsp coconut sugar • ¼ cup unsweetened coconut milk • 2 tablespoons pure vanilla extract • 1 teaspoon distilled white vinegar • 1 ½ teaspoons baking soda • 1-2 teaspoons red food color gel see note FOR THE FROSTING: • 4 ounces cream cheese room temperature (sub dairy-free cream cheese for dairy-free; I use Kite Hill brand) • 2 tablespoons unsalted butter room temperature (sub vegan butter for dairy-free) • 2 teaspoons vanilla extract • 2 ½ cups powdered sugar • ¼ cup chopped pecans optional for topping