Beet Bundt Cake

Ingredients

• 9 g double-acting baking powder for aluminum-free (look )
• 450 g puréed beets red boiled steamed cooked ( or ) ( 3 medium-size beets)
• 120 ml canola oil 
• 340 g brown sugar dark packed
• 250 g flour all-purpose
• 0.3 teaspoon salt 
• 90 g nondairy semisweet chocolate chips melted
• 5 ml vanilla extract 

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• wire rack
• hand mixer
• toothpicks
• kugelhopf pan

Directions

1. Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
2. In a mixing bowl, cream together oil and brown sugar.
3. Add beets, melted chocolate chips, and vanilla, and mix well.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Add to wet beet mixture, and stir until just combined.
6. Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
7. 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.
8. Compassionate Cooks' Tip
9. Reserve 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.
10. The Vegan Table
11. From The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. Text copyright © 2009 by Colleen Patrick-Goudreau. Food photography by Glenn Scott Photography. Used by permission of Fair Wind Press.