Beet Bundt Cake PRINT
- YIELD: 16 servings
The Vegan Table
228 calories, 9g fat, 2g protein, 1g dietary fiber
|½||cup canola oil|
|1½||cups packed dark brown sugar|
|2||cups pureed cooked (boiled or steamed) red beets (about 3 medium sized beets)|
|½||cup nondairy semisweet chocolate chips, melted|
|1||tsp vanilla extract|
|2||cups all-purpose flour|
|2||tsp baking powder (look for aluminum free)|
|confectioners' sugar for dusting|
Preheat oven to 375 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.