Preheat the oven to 180°C/160°C fan assisted. Line two 8-inch cake tins with silicone-free baking paper.

To prepare the cake, sift the flour into a mixing bowl and add the ground almonds, ginger, cinnamon, baking powder and salt. Mix well to combine.

Add the flaxseed to a small bowl with the water and stir to combine. Set aside to gel, creating a flax ‘egg’.

Cream together the coconut sugar and coconut oil in a separate bowl. Add the flax ‘egg’ and blend until smooth.

Pour the wet mixture into the dry ingredients along with the grated beetroot and vanilla. Stir well to combine.

Slowly drizzle the almond milk into the batter, beating the mixture together until smooth. If your mixture looks a little dry you can add more milk as required.

Divide the cake mixture evenly between the two lined cake tins. Transfer to the oven to bake for 20 minutes or until golden and a skewer comes out clean.

Whilst the cakes are baking, add the chilled coconut cream to a mixing bowl along with the vanilla and maple syrup. Whisk together for a minute or two until smooth and fluffy. Return to the fridge until ready to use.

Let the cakes cool completely then divide the coconut frosting between the two sponges, smothering each with a generous layer of cream. Sandwich the cakes on top of each other to serve.