Beet cake

This moist chocolate cake has a secret: beets. They add natural sweetness, color and moisture, so the cake needs less sugar and oil than most, and nobody guesses the vegetable.

Ingredients:

• 1 cup cooked beets, pureed (about 2 medium; roasted, steamed or pre-cooked)
• 2 eggs
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil or light olive oil
• 1 teaspoon vanilla
• 1 cup whole wheat pastry flour or oat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt

Preparation:

• Preheat the oven to 350°F and grease an 8-inch square pan or line it with parchment.
• Blend the beets, eggs, maple syrup, oil and vanilla until smooth.
• In a large bowl, whisk the flour, cocoa, baking soda and salt.
• Stir the wet ingredients into the dry until just combined.
• Pour into the pan and bake 25–30 minutes, until a toothpick in the center comes out clean. Cool before slicing.