What you need

Method

Remove any stones from the dates and place in a small bowl. Pour over boiling water to cover and leave to stand for 10-15 minutes. Peel and grate the beetroot.

Preheat oven to 180°C/Fan 160°C/gas mark 4. Grease and line a 22cm round cake tin.

Drain the dates, reserving the water, then pop into a blender and whizz to a paste, adding a splash or two of the reserved water to loosen if needed. Remove 3 Tbsp of the date paste and set aside for the topping.

Beat the eggs until light and fluffy. Add 50g of the cocoa powder, all the flour, baking powder, date paste and oil and whisk again until completely combined. Stir in grated beetroot, then pour into the prepared cake tin.

Bake for around 35 mins, until the cake has risen and is springy to the touch. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.

While the cake is baking, make the chocolate topping. Cut the avocados in half, remove the stones and scoop the flesh from the skin. Place the avocado flesh in a blender with the reserved date paste, 40g cocoa powder, 1 tsp vanilla extract and a splash of milk or dairy free alternative. Blend until smooth and creamy, then transfer to a bowl, cover and pop into the fridge to thicken up.

Cut the Gruffalo’s horns, tusks and teeth from dried apple. Dot 2 dried apricots with chocolate topping for his eyes and spread chocolate topping over 2 apricots for his ears. Cut off one end of the green grape for the Gruffalo’s poisonous wart.

When the cake is completely cool, remove baking paper, spread over the chocolate topping and use a fork to rough it up for the Gruffalo’s fur. Decorate with the fruit features.

This cake should be stored in the fridge and is best enjoyed within 2 days of making.