Is sooooooooooo good:

50g cocoa powder
180g plain flour
1 and a half tsp baking powder
pinch of salt
250g caster sugar
300g cooked and peeled fresh beetroot (mine was in my JoG veg box)
3 eggs
200ml corn oil (I used rapeseed but I guess any would do)
1tsp vanilla essence

Heat the oven to 180C/gas mark 4. Line an 18cm (7") round or square cake tin

Sift the cocoa, flour, baking powder and salt into a bowl. Mix in the sugar and set to one side.

Whizz the beetroot in a food processor or you could grate it (a bit like carrot cake). Add the eggs one at a time, then the oil and vanilla and beat until smooth.

Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well. Mix lightly until combined and pour into the prepared tin.

Bake for 40-50 minutes or until an inserted skewer comes out clean. It won't rise a great deal and the top will crack a bit.

Allow to cool for a few minutes before removing from the tin then leave to cool completely on a wire rack. You can dust with icing sugar or cocoa powder (or both) and serve in generous slices.

Hope you like it. I did have to keep checking with a skewer before removing from the oven - you might want to experiment