2 cups whole-wheat flour
2 tablespoons flaxseed meal
1 cup sugar
1/3 cup water
1/2 cup unsweetened cocoa powder
2 teaspoons double-acting baking powder
1 cup or 1 large beet, cooked and diced
2 teaspoons baking soda
1 cup water
1/3 cup applesauce (or baby-food prunes)
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees Fahrenheit and lightly oil a Bundt pan. Use an 8-inch square baking pan, or two 9-inch round cake pans if you want icing between layers.
In a large mixing bowl, place flour, sugar, cocoa powder, baking powder and baking soda, and whisk until combined.
Place flaxseed meal in a dry blender. Add 1/3 cup water and blend about 30 seconds, until mixture is gummy. Add beets, 1 cup water, applesauce, vinegar, and vanilla and process 1-2 minutes, until frothy and well blended.
Mix liquid into dry ingredients. Stir until combined, then quickly spoon batter into pan.
Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 30 minutes. Spread cooled cake with frosting of choice, or sprinkle with powdered sugar.
Frosting:
One 12.3 ounce package light extra-firm tofu
2 tablespoons unsweetened cocoa powder
1/3 cup maple syrup or agave nectar
1 tablespoon vanilla extract
Combine all ingredients in food processor and process until smooth. Ice on cake. Even though it seems runny, the frosting stays on.
