Preheat the oven to 175C (350F)

Line a round 22cm (8 ½ inches) baking pan with parchment paper and set aside.

In a mixing bowl, add the flaxseed meal, almond milk and apple cidre vinegre and mix well. Let sit for 5 minutes.

Mix the beets in a food processor until smooth. then add it to the mixing bowl with the flaxseed mixture.

Add the chocolate to a microwave safe bowl. Microwave on hight for 30 seconds and then stir. If the chocolate is not melted all the way, microwave for another 30 seconds then stir again. Be careful not to burn the chocolate! Add the coconut oil and stir until it's melted, then add to the mixing bowl with the flaxseed and beet mixture. Stir well.

Sift in the flour, cocoa powder, sugar, baking powder, baking soda and salt. Fold together until well incorporated.

Pour batter in prepared pan and smoothen out the top. Bake for about 40 minutes and then let cool before removing from the pan. Cool completely before frosting with the ganache.

While the cake is baking, prepare the ganache.

Add the chopped chocolate to a microwave safe bowl. Scoop the thick white part from the can of coconut milk and add it to the bowl. Save the liquids o use in another recipe.

Heat the chocolate and coconut milk in the microwave for about 1 minute, then let it sit for 2-3 minutes. Stir until smooth and let it sit for about 30 minutes to thicken.

Spread the ganache over the room temperature cake and decorate with chocolate shavings.

Store leftover cake covered in the fridge.

Enjoy!