Makes 8-10 servings

2 cups whole-wheat pastry flour or barley flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp double-acting baking powder
2 tsp baking soda
2 Tbsp flaxseed meal
1/3 cup water
1 large beet, cooked and diced (1 cup)
1 cup water
1/2 cup baby-food prunes (1 large jar)
2 tsp apple-cider vinegar
2 tsp vanilla extract
Creamy Fudge Frosting or Pineapple Frosting

1. Preheat oven to 350 degrees Fahrenheit. 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. Mixing liquid into dry ingredients. Stir until combined, then quickly spoon batter into pan.

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