Soak dates in water and bicarb soda until soft (about 15 mins), then blend until smooth (I used my hand held blender but a mini food processor or Nutribullet will work too).
Beat eggs, oil, honey and vanilla together in a large bowl.
Stir date mixture through.
Sift rice flour, cocoa, baking powder into a separate bowl, then fold it into the date mixture.
Add beetroot and stir until combined.
Pour mixture into greased/lined 20cm round cake tin.
Bake at 180C (160C for a fan forced oven) for approximately 45 mins, or until skewer comes out clean.
Rest the cake in the tin for 10 minutes before turning out onto a wire rack to cool.
Blend icing ingredients together until smooth.
You'll know when it’s ready because the mixture will look smooth and velvety.
Pour or spread over cake, and enjoy!