Preheat the oven to 170 degree C and line a muffin tray with cupcake papers.

Sift both flours, baking powder and cacao in to a large bowl. Add the sugar and salt and gently stir to combine.

In a food processor blend together the roasted beetroots and ½ cup almond or soy milk until smooth.

Add the vanilla, maple syrup and olive oil and pulse briefly.

Fold the wet ingredients and the second half of almond/soy milk in to the dry ingredients until just combined. Fold in the chocolate chips.

Spoon the mixture in to the cake moulds to ¾ full.

Bake for 20 minutes or until the cake springs back to the touch.

Allow to cool completely.

To make the frosting, blend ingredients until smooth. This may take a while.

Pour the mixture in to a bowl and place in the freezer for 10 minutes.

Remove from freezer and whip for 2 minutes or so.

Return to freezer for another 5 - 10 minutes.

Whip again. Repeat until soft folds appear and the mixture can be spooned in to a piping back.

Pipe frosting on to completely cooled cakes and serve.