Can'T Be Beet Chocolate Cake

• 1 (15 ounce) can beets, drained
• 1 cup unsweetened applesauce
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup whole wheat flour
• 1/2 cup unbleached white flour
• 1/2 cup cocoa
• 2 tablespoons stevia plus or 1 cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon

1. Preheat the oven to 325 degrees. Oil or spray your cooking pan(s).
2. Puree the beets in a food processor with a bit of water.
3. Put the pureed beets into a small bowl. Add apple sauce, 1/4 cup water, vanilla extract, and apple cider to the beets and mix well.
4. In a large bowl, mix the dry ingredients together; then add the beet mixture and stir until well-combined.
5. Bake for 20-30 minutes (Depending on the size of pan you use: more for small, deep pans and less for a 9x13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.).
6. Allow to cool completely before cutting, frosting, and serving.

beets, unsweetened applesauce, water, vanilla, apple cider vinegar, whole wheat flour, unbleached white flour, cocoa, stevia plus, cornstarch, baking soda, salt, cinnamon

Taken from www.food.com/recipe/cant-be-beet-chocolate-cake-264645 (may not work)