Rather than purchase a domed pan that really won’t make a good cake, use this easy method to make a gluten free snowball cake, even dairy-free and egg-free.
While the cake cools, using your fingers or a spoon, toss together the coconut flakes beet powder, water, and stevia, if using. If you have a food processor, use it instead, on the “pulse” setting instead as it helps to distribute the color evenly and chops the coconut flakes/strips into small pieces. If you don't use a food processor, use kitchen scissors to cut the coconut by placing it in a bowl, making several cuts over and over again.
Slice off the dome of one of the layers; set aside the domed portion for snacking and set aside the flat layer.
*If you’re using 8-inch cake pans, be sure to use a smaller bowl, probably a 2-quart would work well. You may have to cut the flat layer down to size to fit the width of the top of the bowl.
NOTE: I made the above-pictured cake using dairy-free sour cream, Tofuti brand (contains soy). However, it made the cake batter gummy. So, I added 2 tablespoons more oil and 1/4 cup of water. It turned out great.
For Dairy-Free Buttermilk:
Combine 3 tablespoons apple cider vinegar with enough dairy-free (gum-free) milk to make 1 cup. Adjust amounts as necessary. I like to use homemade almond milk (see above link at the top of the page). For a non-vinegar version, see the above link at the top of the page.)
Egg-Free:
For egg-free, replace each egg white with 2 tablespoons of liquid from a can of white beans. I like the flavor of white kidney/cannellini beans. Replace each egg yolk with 1 tablespoon refined coconut oil (for no flavor), unrefined coconut oil (for coconut flavor), or heavy cream or melted and cooled butter (if you're dairy-tolerant).
https://glutenfreerecipebox.com/easy-gluten-free-snowball-cake/