Gluten Free Red Velvet Bars

Gluten Free Red Velvet Bars


  • 2 cups almond flour
  • 1 tsp B. Powder
  • 4 large eggs 
  • 1/2 cup sweetener of choice (erythritol, organic sugar, etc)
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp Mavella Superfoods Australian Grown - Beetroot
  • Honey cream cheese frosting: 60g butter, 220g cream cheese, 3 tbsp honey, pinch of vanilla extract. Maraschino Cherries for topping.


  1. Preheat oven to 180c. Grease a 9-inch cake pan with cooking spray and set aside.
  2. In a bowl, mix together the eggs, sweetener of choice, coconut oil, vanilla extract and Mavella Superfoods Australian Grown - Beetroot.
  3. Fold in the dry ingredients and pour the batter into the prepared baking pan.
  4. Bake for 25-30 min. Remove from the oven and allow to cool completely. 
  5. For the frosting: Mix all the ingredients together until combined and no lumps remain
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