Recipe printed in the Detroit News last year with credits to "The Vegan Table"
1/2 c. canola oil
1 1/2 c packed dark brown sugar
2 c. pu8reed cooked (boiled or steamed) red beets (about 3 medium -size beets)
1/2 c nondairy semisweet chocolate chips, melted
1 t. vanilla extract
2 c all-purpose flour
2 t. baking powder
1/4 t salt
confectioner's 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 center comes out clean.
Cool in pan 10 min. before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.
Serves 16.
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