Phoebe found it and made it for Alice’s birthday, and it was that good, we haven’t stopped making it since. And it’s vegan. And it has pink icing in the name of beetroot lemon curd. What more can you want from a cake? So special we need to share the love. The recipe is slightly adapted from School Night Vegan…

FOR THE BEETROOT LEMON CURD

300g caster sugar

65g corn flour

pinch fine sea salt

230g coconut cream

114ml water

230ml lemon juice

zest of 1 lemon

1 tbsp finely grated raw beetroot

50g vegan butter

FOR THE CAKE

1 tsp physllium husks or 1 tbsp flaxseed

300g plain white flour

50g desiccated coconut

1.5 tsp baking soda

0.5 tsp fine sea salt

250g caster sugar

110g coconut oil, melted

350g coconut milk

2 tsp cider vinegar

MAKE THE CURD

Combine all the ingredients except the butter in a saucepan over a medium/low heat and whisk constantly while it heats. After 5 minutes it’ll start to thicken, then remove from the heat and whisk in the butter and raw grated beetroot, then sieve to get rid of any lumps/beetroot and set aside to cool.

MAKE THE CAKE

Preheat the oven to 180C and line two 20cm cake tins with baking paper.

Place the psyllium husk (or flaxseed) into a small bowl and whisk in 2 tbsp water and set aside to thicken.

In a medium bowl, combine the flour, desiccated coconut, baking soda and salt and set aside.

In a separate bowl beat together the melted coconut oil, sugar, coconut milk, vinegar and psyllium husk mixture – until nice and smooth.

Fold in the flour mixture, taking care not to overbeat.

Divide the batter between the cake tins and cook for 25-30 minutes or until a skewer comes out clean.

Once the cakes are cool, glue them together with the curd and drizzle the rest over the top. Scatter with desiccated coconut and get the kettle on!