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.
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.