Beet Bundt Cake

photo by Glenn Scott Photography

yield
16 servings

*Soy-free

All I can say is TRUST ME. We use vegetables in other desserts (think carrot cake, zucchini bread, and pumpkin pie), so why not beets? No one would ever guess that the incredible moisture and beautiful color of this cake comes from an earthy root vegetable!

ingredients

• 1/2 cup (120 ml) canola oil
• 1 1/2 cups (340 g) packed dark brown sugar
• 2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
• 1/2 cup (90 g) nondairy semisweet chocolate chips, melted
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons (9 g) baking powder (look for aluminum-free)
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting

preparation

Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.

In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.

In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.

Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

compassionate cooks' tipReserve 1/4 cup (55 g) of the puréed beets (or purée a fourth beet) to create a red/pink frosting or ganache, using confectioners' sugar and nondairy butter such as Earth Balance. For a ganache, use the water in which you cooked the beets to thin out the topping. For frosting, fluff up using a hand mixer.

Per serving: 228 calories; 9g fat; 2g protein; 37g carbohydrate; 1g dietary fiber; 0mg cholesterol; 117mg sodium.