Vegan Choco Beet Cake With Pink Almond Frosting

Name: Vegan Choco Beet Cake With Pink Almond Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 200gr self-raising gluten-free flour; 150gr cooked beetroot mashed; 140gr erythritol; 100gr dark chocolate buttons melted; 30gr cocoa powder; 130ml vegetable oil; 50ml almond milk; 1 tbsp crunchy peanut butter; 4 tbsps almond yogurt; 2 tbsps vegan almond cheese spread; 2 tsps erythritol; 2 tsps freeze dried raspberry powder

by Francesca

12 Squares

40 min

Today I share with you a yummy cake idea which is incredibly easy to make, it’s delicious, healthy, pretty and will be sure to impress anyone!

Vegan gluten-free & sugar-free chocolate & beetroot sheet cake with a fresh almond yogurt frosting made naturally pink using freeze dried raspberry powder.

Decorated with more dried freeze raspberry powder, almond flakes and a few petals from garden flowers. The frosting is optional but it went so well with the chocolate base!

The kids loved the look of this, especially my pink lover daughter!

vegan choco beet cake with pink almond frosting

You can store it in the fridge already cut into slices!

This is perfect as a summer dessert!

You can take it out of the fridge for a fresh chocolatey bite whenever you need that quick pick me up!

Vegan Choco Beet Cake With Pink Almond Frosting

You can do it! Saved to your recipes

Recipe details

Yield 12 Squares
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

200gr self-raising gluten-free flour
150gr cooked beetroot mashed
140gr erythritol
100gr dark chocolate buttons melted
30gr cocoa powder
130ml vegetable oil
50ml almond milk
1 tbsp crunchy peanut butter

Optional vegan frosting

4 tbsps almond yogurt
2 tbsps vegan almond cheese spread
2 tsps erythritol
2 tsps freeze dried raspberry powder

Instructions

Method

Preheat the oven at 180 degrees.

Start by mixing the dry ingredients in a bowl (flour, sugar, cocoa powder). Then add all the wet ingredients at once and mix well.

Take a rectangular oven tray lined with parchment paper and transfer the mixture in it. Make it flat so that it’s equally distributed. Bake for about 30 minutes.

While your choco beet cake is in the oven, prepare the frosting.

In a bowl mix the almond cheese yogurt, with the sugar & the freeze dried raspberry powder. Keep chilling in the fridge.

Let the cake cool completely before adding the yogurt frosting on top.

Cover all the cake with it then you can add some decorations like almond flakes, more raspberry powder and even petals.

Cut into 12 squares and store in the fridge for a good 30 minutes before eating it.
Enjoy!

Comments

Kar27332202 on Jul 14, 2021

Translation please from grams to cups etc. and oven temp to Fahrenheit
thank you

15 Reply
- Constance on Jul 16, 2021
  
  Google it
  
  1
Joy13691498 on Jul 15, 2021

What is erythritol and where do you get it?

6 Reply
- See 1 previous
- Francesca on Jul 15, 2021
  
  It’s a healthier version of sugar. you can use stevia or xylitol too. These are all healthier options.
  
  Like
- Sue Merkle on Jul 15, 2021
  
  Best way I've found is in a mixture w Monkfruit
  
  1