Matt Tebbutt showcased a delicious chocolate and beetroot cake on Saturday Kitchen.

The ingredients for the cake are: 65ml strong coffee, 70g coconut oil, plus extra for greasing, 280g raw beetroot, peeled and sliced, 220ml almond milk, gently warmed, 200g sugar, 85g cocoa powder, ½ tsp salt, 1 tsp baking powder, ¾ tsp bicarbonate of soda and 160g plain flour.

For the chocolate ganache: 100g dark vegan chocolate, minimum 70% cocoa solids, broken into small pieces and 100ml full-fat coconut milk.

For the candied beetroots: 1 vanilla pod, split and seeds scraped, 150ml maple syrup, pinch sea salt (or 2 pinches if preferred) and 2 cooked beetroots, peeled and diced.

To garnish: 200ml water, 200g caster sugar, 1 vanilla pod, seeds removed, 1 Heritage beetroot yellow and 1 cook beetroot, peeled and sliced, 50g desiccated coconut, toasted and 2 sprigs fresh mint.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.