Chocolate Beetroot Cake

Dairy/Refined Sugar/Gluten/Nut Free

Ingredients:
2 1/2 C grated beets (about 2 large beetroots)
1/2 C  cup raw honey or pure maple syrup
4 eggs
1/2 C coconut or olive oil
1 tsp vanilla extract
1/2 cup cacao powder
1/2 teaspoon sea salt
Frosting:
2 very ripe avocados
1/2 C cacao powder
1/2 cup raw honey/pure maple syrup
1 T coconut oil

Method:
Pre-heat your oven to 180 degrees.
Add your grated beetroot into a saucepan with the honey, put on a high heat and stir until juice begins to leave the beetroot and starts to boil, place a lid over the saucepan and lower the heat to a gentle simmer for about 30 minutes.
Place this mixture in a thermomix/food processor and blitz until smooth.
Add the remaining cake ingredients in with the beetroot mix and blitz until thoroughly combined.
Line the base of a 9 inch cake tin with baking paper and grease the sides (I have found coconut oil to be extremely non-stick!). Pour in the mixture and bake for 30 - 35 minutes or until it passes the prick test. 
To make the frosting combine all ingredients in a thermomix/food processor until smooth and layer on the cake once it has cooled.