Name: Beet Bundt Cake
Yield: 16 servings
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

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Beet Bundt CakeGlenn Scott Photography

*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!

Compassionate Cooks' Tip

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.

Recipe notes

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