Beet Cinnamon Cake with Hazelnut Frosting

Last recipe of our Beet Veggie Week is a rich, moist, sweet cake! 

So good you have to make it so you can really understand what I am talking about! 

It’s so tasty the only problem is to practice self control to stop after one slice(or maybe 2…)!  

Beet Cinnamon Cake with Hazelnut Frosting

Serves 8-10 slices


  • 200g whole spelt flour
  • 30g cacao powder
  • 20g corn startch
  • 200g cups grated raw beets(aprox. 2 medium beets)
  • 160g muscovado sugar
  • 110ml olive or coconut oil
  • 125g grated pear
  • 250ml almond milk(or any other plant milk, such as oats and cashews)
  • ¼ cup dried fruits(chopped apricots, figs, raisins… )
  • ¼ cup crushed hazelnuts + 2 tablespoons for decoration
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon 
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • 1 pinch vanilla powder


  • ½ cup hazelnut butter
  • ¼ cup almond milk(or any other nut milk) + ¼ cup
  • ¼ cup orange juice juice
  • ¼ cup maple syrup
  • Pinch vanilla powder


Grate the raw beets and pears  and add the dried fruits, crushed hazelnuts, oil, almond milk, pinch of salt and muscovado sugar; 

Add the spelt flour, corn starch,cacao powder, cinnamon, vanilla, baking powder and soda. Mix well and add the apple cider vinegar;

Place the dough in a rectangular(round also works) sheet baking pan; 

Bake in pre-heated oven at 180°C for about 30-40 minutes. Always check with a knife if the center of the cake is baked before taking out of the oven; 

While the cake is baking mix all the ingredients for the frosting together and set aside; 

Wait the cake to cool down and pour the frosting on top. Sprinkle some crushed nuts over the cake and enjoy this moist, rich cake!


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