This a large cake so make sure you invite all your friends over and try it! Bet they never guess there are sneaky vegetables all through it. To make a smaller version just divide all ingredients in thirds.
Preheat oven to 200C. Line the bottom of 3 x 8 inch cake pans and grease lightly.
Wrap sweet potato and beetroot in aluminium foil and roast in the oven for 40 minutes to an hour.
Once cooked, remove from oven, remove foil and allow to cool. When cool, peel skin off beetroot and sweet potato.
Reduce oven temperature to 180C.
Separately pulse in blender to make into purees. Set aside 1 cup of the beetroot puree for the ganache.
Mix together remaining beetroot puree, sweet potato puree, water, maple syrup, vinegar, and vanilla in a bowl.
In a separate bowl, mix together all the dry ingredients.
Add the wet ingredients to the dry ingredients and mix until combined.
Evenly divide the mixture between the cake pans and bake in the oven for 40-50 minutes or until skewer comes out clean.
Place on a cooling rack. Allow the cakes to come to complete room temperature before frosting.
In a saucepan over medium heat, mix the raspberries and coconut sugar until raspberries are warmed and slightly caramelised. Set aside and allow to completely cool.
In a small bowl mix cheeses together. Gently fold through raspberries. Refrigerate frosting if it requires firming up.
In a large bowl, whisk all ingredients together until smooth. If you want to use come for piping then you will just need to chill it for a couple of hours.
Top and decorate cake however you want!!