Chocolate Beet Cake

• 1/3 cup (59 mL) coconut oil, room temperature, plus more to grease baking pan
• 1 beet, peeled and diced
• 1 cup (237 mL) almond milk (or nondairy milk of your choice)
• 1 banana
• 1/2 cup (43 g) cocoa or cacao powder
• 1/3 cup (74 g) coconut palm sugar or Sucanat
• 1 teaspoon vanilla extract
• 1 1/3 cup (295 g) spelt flour (or a gluten-free baking flour of your choice)
• 2 teaspoons baking powder
• 1/2 cup (50 g) walnuts (optional)

1. Preheat the oven to 350F (180C.
2. Grease an 8-inch (20-cm) baking pan with coconut oil.
3. While the oven is preheating, steam the beet on the stovetop until it can be easily pierced with a fork.
4. Once the beet is done, puree it in a food processor with the milk, banana, cocoa or cacao powder, sugar, and vanilla extract.
5. Sift the flour and baking powder together in a bowl.
6. Fold the wet ingredients into the dry, and stir in the walnuts (if using).
7. Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Let cool, then serve.

coconut oil, beet, almond milk, banana, cocoa, coconut palm sugar, vanilla, flour, baking powder, walnuts

Taken from www.cookstr.com/recipes/chocolate-beet-cake (may not work)