Ingredients (small tray/cake form)


  • 2 cups rice flour
  • 6 pcs raw beetroot (600 g)
  • 2 cups raisins
  • 1 baking powder (phosphate-free)
  • 2 teaspoons cinnamon
  • pinch of salt
  • 2 cups hot water
  • 5 tablespoons carob powder
  • 1/3 cup vegetable oil
  • lemon zest (optional)


  • 2 packs natural tofu (390 g)
  • 2 cups water
  • pinch of salt
  • 3 teaspoons agar powder
  • 4 tablespoons barley malt (or gluten-free rice syrup)
  • lemon zest
  • lemon juice (1 organic lemon)
  • 2 tablespoons vegetable cream (optional)


  • Carob coating, fruits etc.


  1. Clean beetroot and boil for approx. 1 hour without peeling. Cool down quickly (by pouring cold water over cooked beetroot) and peel.
  2. Dice cooked and peeled beetroot. Add 2 cups hot water, raisins and oil and puree with hand blender.
  3. Wash organic lemon and grate lemon zest.
  4. Mix all dry ingredients in a bowl: salt, flour, baking powder, cinnamon, carob and lemon zest.
  5. Add beetroot puree and mix. Sweaten with barley malt or rice syrup if needed.
  6. Greace and flour (with rice flour) tray or form. Bake in preheated owen for approx. 40 minutes on 180°C.
  7. To test if it is ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready.
  8. Once the cake base has been baked, you can start making the filling.
  9. Boil tofu with pinch of salt in 2 cups of water.
  10. After 5 minutes add malt or syrup, lemon zest and lemon juice. Boil shortly, turn off heat.
  11. Puree with hand blender. Taste and sweaten with malt/syrup if needed. Vegetable cream may be added at this moment (optional).
  12. Pour on top of cake and leave to thicken in cold place.
  13. Once filling has thickened, cake may be decorated with carob coating, almonds, nuts or fruit of your choice.

Practical info

  • Taste the batter to find out whether it is sweet enought for you. Some people will be happy with the sweatness that raisins bring, some will need to add malt or syrup. Some of the raisins may be replaced by malt or syrup. Lemon zest is not neccessary. It adds very nice lemon aroma.
  • If you do not want your cake to be red you can add more carob powder or high quality cocoa powder to get darker color. Our kids and grandparents love the color as it is.
  • Wait with the decorations until the filling is thick. Otherwise they will sink in.


  • The cake is suitable for children aged 1 year and older.