Wrap the beetroot and sweet potato in foil and roast in the oven for 40-60 minutes until completely cooked throughout. Remove the skins and discard.

Place the beetroot and sweet potato into a food processor (we use a nutri bullet) along with the oat milk and blitz until smooth.

Meanwhile whisk the maple syrup, coconut sugar and vegan butter together until smooth. Whisk in the eggs. Add the beetroot and sweet potato mix and combine until smooth. Add in the flour, ground almonds, cacao powder and baking powder and combine well.

Pour into a 20cm baking tray and for 15-20 minutes at 180 degrees. Cool and cut.