• Preheat the oven to 180°C/350°F/Gas 4.
• Make the chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Mix well. Set aside.
  2 chia eggs
• Place raisins in a bowl. Cover with boiling water. Set aside.
  125 g organic raisins
• Grate beetroot.
  250 g organic beetroot - I used Abel & Cole
• Place white and brown flour in a large bowl (you can use a food processor or mix the cake by hand).
  125 g organic plain white flour - I used Marriage's, 125 g organic plain brown flour - I used Marriage's
• Add sugar, mixed ground spices, baking powder, baking soda, and salt.
  190 g organic golden caster sugar, 3 tsp mixed ground spices, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
• Stir in grated beetroot, crushed pineapple, melted coconut oil, vanilla extract, and chia eggs.
  125 g organic crushed pineapple, 125 ml melted coconut oil - I used Biona, 2 Tbsp vanilla extract
• Drain raisins. Add to cake mixture followed by chopped walnuts and orange zest.
  75 g organic walnuts, 1 organic orange - juice for frosting + zest for cake
• Line a 20 cm (8 inch) square cake tin with parchment paper.
• Spread cake mixture evenly in the tin.
• Bake in the oven for 30-40 mins until an inserted cake skewer comes out clean.
• Leave cake to cool for 10 mins in the tin. Then transfer to a rack to cool completely.
• Make coconut frosting, once the cake has cooled completely.

TO MAKE FROSTING:

• Carefully open the refrigerated coconut milk can. The coconut water should be at the bottom and fatty hardened coconut milk at the top. (this varies from one coconut can to another, so if it is all liquid you'll have to take another can)
  400 ml can of full fat coconut milk - refrigerated overnight - I used Biona
• With a spoon carefully remove the hardened coconut milk at the top of the can and place it in a refrigerated bowl. You can keep coconut water for a smoothie.
• Whisk coconut milk until combined and creamy.
• Beat in icing sugar and juice of the orange until the frosting is thick and fluffy, about 5-7 minutes.
  125 g icing sugar
• Spread frosting evenly all over the cake. Put cake in the fridge until icing is set.