Beet Bundt Cake

• 1/2 cup (120 ml) canola oil
• 1 1/2 cups (340 g) packed dark brown sugar
• 2 cups (450 g) pureed cooked (boiled or steamed) red beets (about 3 medium-size beets)
• 1/2 cup (90 g) nondairy semisweet chocolate chips, melted
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons (9 g) baking powder (look for aluminum-free)
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting

1. Preheat oven to 375u0b0F (190u0b0C, or gas mark 5), and lightly oil a Bundt pan.
2. In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
3. In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
4. Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
5. Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

canola oil, brown sugar, red beets, chocolate chips, vanilla, flour, baking powder, salt, confectioners

Taken from www.epicurious.com/recipes/food/views/beet-bundt-cake-354070 (may not work)