Heat up the oven to 180° C / 355° F (without the fan function) and grease and line a 2 lb cake tin (see NOTES) with a large strip of baking paper.

Brew a strong coffee, measure out 60 ml / ¼ cup and pour it over the coconut oil to melt it.

Slice beetroot thinly and place in a blender with coffee-oil mixture and lukewarm plant milk. Blend until the mixture is smooth and there are no pieces of beetroot left.

Transfer the beetroot mixture to a large mixing bowl.

Stir in sugar.

Place a sieve over the bowl and sift in cocoa powder, salt, both raising agents and flour in three batches. I pre-sieved my dry ingredients for the photos.

Fold dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with your spoon to minimise lumps. It will take a while to incorporate well, please be patient.

Once the mixture is uniform, transfer it into the prepared baking tin and bake for about 55-57 minutes, until the toothpick comes out clean of cake crumbs.

Allow the cake to cool down completely after baking and before icing.

Break the chocolate up into small pieces and place in a large bowl.

Warm coconut milk in a small pot until it reaches an almost boiling point. Pour hot coconut milk over the chopped chocolate and let it sit for 5-10 minutes, DO NOT STIR straight away. Now stir the chocolate gently until it's combined with coconut milk into a smooth and glossy chocolate ganache. Let it thicken just a little before applying to the cold cake - it will harden as it cools. Decorate with chocolate shavings before serving if you wish. HOT TIP: Cut the iced cake with a warm knife for a neater slice.