Gone are the days when the words vegan and gluten free bring distaste and horror to your taste buds. We’ve got a revolutionary recipe for Chocolate Beet Baby Bundt Cakes from The Garden Vegan Cafe in the culinary hotspot of Walla Walla, Washington.  These cakes won’t hurt your buns too much but still send you to a point of chocolate bliss! They are chocolatey, healthy and great for a girls night. Beets are a natural aphrodisiac, are full of vitamins and minerals, a natural body cleanser and good for your mental health.

Ingredients:
½ cup of canola oil
1 ½ cups of packed dark brown sugar
2 cups of pureed cooked red beets (about 2 large or 3 medium-size beets)
½ cup of nondairy dark chocolate chips, melted
1 tablespoon of vanilla extract
2 cups of gluten-free oat flower
2 teaspoons of baking powder
¼ teaspoon of salt

Directions:
Preheat oven to 350°F
Oil and flour bundt “6 cakes” pan
In a mixing bowl, mix together oil and brown sugar. Add cooked, drained beets, melted chocolate chips, and vanilla. Mix well.
Add oat flour, baking powder, and salt. Mix well.
Pour into bundt “6 cakes” pan.
Bake 25 minutes, or until a toothpick inserted near the center comes out clean.
Remove and put in refrigerator to cool completely.

Red Ganache Drizzle Frosting
Ingredients:
4 cups of powdered sugar
1 cup of cocoa powder
½ cup of soy margarine
½ cup of almond milk
¼ cup of reserved beet juice
1 tablespoon of vanilla

Preparation: In a mixing bowl, using a mixer, slowly mix the powdered sugar with soy margarine until mixture is fluffy. Add the almond milk, beet juice, cocoa powder and vanilla. Continue to mix until pourable and smooth.

Credit for beet facts: http://www.fullcircle.com/goodfoodlife/2012/05/10/6-health-benefits-of-eating-beets/