MAKES 8-10 SERVINGS


2 cups whole-wheat pastry flour or barley flour

1 cup sugar

1/2 cup unsweetened cocoa powder

2 teaspoons double-acting baking powder

2 teaspoons baking soda

2 tablespoons flaxseed meal

1/3 cup water

1 large beet, cooked and diced (1 cup)

1 cup water
1/3 cup baby-food prunes (1 large jar)

2 teaspoons apple-cider vinegar

2 teaspoons vanilla extract

Creamy Fudge Frosting or Pineapple Frosting


1. Preheat oven to 350 degrees. Use an 8-inch square baking pan, or two 9-inch round cake pans if you want icing between layers.

2. In a large mixing bowl, place flour, sugar, cocoa powder, baking powder, and baking soda and whisk until combined.

3. Place flaxseed meal in a dry blender. Add 1/3 cup water and blend about 30 seconds, until mixture is gummy. Add beets, water, prunes, vinegar, and vanilla and process 1-2 minutes, until frothy and well blended.

4. Mix liquid into dry ingredients. Stir until combined, then quickly spoon batter into pan.

5. Bake 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 30 minutes. Spread cooled cake with Creamy Fudge Frosting or Pineapple Frosting.