Vegan Chocolate & Beetroot Sheet Cake with Almond Yogurt Frosting
Ingredients
- 200g self-raising gluten-free flour
- 150g cooked beetroot, mashed
- 140g erythritol
- 100g dark chocolate buttons, melted
- 30g cocoa powder
- 130ml vegetable oil
- 50ml almond milk
- 1 tbsp crunchy peanut butter
Preparation
Preheat the oven to the recommended temperature.
In a mixing bowl, combine the gluten-free flour, mashed beetroot, erythritol, melted dark chocolate, and cocoa powder.
Add the vegetable oil and almond milk to the mixture, and mix until well combined.
Gently fold in the crunchy peanut butter.
Transfer the batter into a prepared baking pan and spread it evenly.
Bake the cake in the preheated oven according to the instructions provided on the blog.
Once the cake is baked and has cooled, prepare the almond yogurt frosting according to the instructions on the blog.
Spread the almond yogurt frosting over the cooled cake, covering it evenly.
Optionally, garnish with additional toppings as suggested in the blog post.