• 200 g spelt flour
  • 300 g raw red beetroot
  • 2 handfuls raisins
  • baking powder (phosphate-free)
  • 1 teaspoon cinnamon
  • 4 tablespoons 100% fruit concentrate (no added sugar)
  • 3 tablespoons sweatener (liquid malt or syrup)
  • 100 g plant based milk or vegetable broth
  • 3 tablespoons organic cocoa powder or carob
  • 50 g vegetable oil



  1. Clean beetroot.
  2. Boil for one hour without peeling.
  3. Then let it cool and peel.
  4. Puree cooked and peeled beetroot with raisins with hand blender.
  5. Mix all dry ingredients in bowl: flour, baking powder, cinnamon, cocoa or carob.
  6. Add mixed beetroot with raisins, fruit concentrate, vegan milk and oil and mix well.
  7. Grease and flour (with flour or shredded coconut) the mold or lay it with baking paper.
  8. Bake for approx. 25 minutes on 180°C.

Practical info

  • You can spread jam on the cake after it has cooled down and coat with carob coating.
  • You can add oil, vegan milk and fruit concentrate to the mixture of beetroot and raisins in the process of mixing it. Then mix well with dry ingredients.