Vegan Choco Beet Cake With Pink Almond Frosting

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!

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
Recipe details
  • 12  Squares
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 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
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.
  • You can store it in the fridge in an airtight container for up to 3 days.
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