Beet Bundt Cake

Published: November 08, 2010

YIELD: 16 servings

The Vegan Table
228 calories, 9g fat, 2g protein, 1g dietary fiber

Ingredients

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)
¼	tsp salt
	confectioners' sugar for dusting

Directions

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.