Preheat the oven to 180C. In a food processor combine all of the wet ingredients and then slowly add the dry ingredients. Line a round cake line and poor in the mixture. Cook in the oven for 45 minutes.
To make the strawberry sauce, in a hot pan cook the strawberries, coconut oil, maple syrup and cinnamon for 5 minutes or until it becomes a sauce consistency. Set aside to cool. Allow to the cake to cool and then place the strawberry sauce on top and serve with vanilla yoghurt.
150g cooked beetroot (fresh not canned)
125g butter, melted
¾ cup honey, maple syrup or brown rice malt
1 tbsp. vanilla paste or 1 vanilla bean, scrape out the seeds
100g coconut oil, melted
250g wholemeal self raising flour
100g almond meal
1 tsp. baking powder
1 punnet of strawberries, cut into quarters
½ tsp coconut oil
3-4 tbsp maple syrup
½ tsp cinnamon
¼ cup full cream yoghurt, mixed with ½ tsp. vanilla essence, for serving