Preheat oven to 190C or 170C fan and grease and line a 22cm cake tin with vegetable oil

Prepare your beetroot by peeling and boiling it or buy it pre-cooked (not pickled!) Allow it to cool, place it in a large bowl and blend till smooth – this takes seconds in a food processor or with a stick blender.

Add the purée to a mixing bowl with all the other cake ingredients and mix well until smooth, then pour into your prepared tin and bake for about 20 minutes until you can pull a knife out of the centre totally clean.

Set aside to cool whilst you make the frosting

Peel and stone the avocado and place this along with the peeled banana into a large bowl – add the cacao powder and maple syrup and whizz the whole lot up with a stick blender– add a little water if it’s too thick, then taste and up the maple syrup if you feel it’s not sweet enough

Spread it all over the top of the cake once it’s cooled