Preheat your oven to 350°F (175°C). Lightly grease a large 12-inch loaf tin and dust it with flour, setting it aside as you focus on your space.

In a medium bowl, whisk together your flour, baking powder, cocoa powder, sugar, and salt. Set this aside to let the dry textures mingle.

Puree your cooked beetroot in a blender or processor. Be very mindful during this step, as your hands will turn a gorgeous, bright red! Pour the smooth puree into a large bowl and whisk it together with the oil and vanilla extract.

Crack in your eggs one by one, mixing completely after each addition to smoothly build the foundation of your cake batter.

Gently stir your dry flour mixture into the wet beet base until just combined. Take care not to overmix it. Pour the smooth, thick batter into your prepared loaf pan and even out the top.

Bake in the middle of the oven for 70-75 minutes. Check it at the 1-hour mark; if the top looks like it is getting too dark, loosely lay a sheet of aluminum foil over it. The center should stay wonderfully moist.

Let the cake cool down right inside the pan for 30 minutes before turning it out onto a wire cooling rack to cool completely. Right before serving, give the top a comforting dust of cocoa powder, take a deep breath, and enjoy.