Decadent Chocolate Bundt Cake

This cake is gluten, dairy, soy, and egg-free making
it an excellent choice for those with multiple food
sensitivities. The extra richness comes from the
beets, which provide moisture, sweetness, and added
minerals to the cake. Serve cake with fresh organic
berries or Warm Berry Sauce, page 315.

MAKES ABOUT 8 SERVINGS

2 cups brown rice flour
½ cup tapioca flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
½ teaspoon sea salt
1 cup grated cooked beets, about 1 large peeled
beet
½ cup melted virgin coconut oil
1 cup maple syrup
1 cup water
2 tablespoons apple cider vinegar
1 tablespoon vanilla

1. Preheat oven to 375 degrees F. Oil a bundt pan with
coconut oil.

2. In a medium sized bowl place the brown rice flour,
tapioca flour, cocoa powder, baking soda, xanthan
gum, and sea salt; mix together well with a fork.

3. For the 1 cup of grated cooked beets, first trim
the ends off of the large beet then cut it into
quarters. Place the quartered beet into a steamer
basket in a pot filled with about 2 cups of water.
Place a lid on the pot and steam for about 30 to 45
minutes or until beets are very tender. Let cool then
remove the peel and grate. Measure out 1 heaping cup.
The steamed beets can also be pulsed in a food
processor fitted with the “s” blade to save time.

4. In a separate bowl, place the grated beets, melted
coconut oil, maple syrup, water, apple cider vinegar,
and vanilla. Mix well with a wire whisk. Pour the wet
ingredients into the dry and mix well, though be
careful not to over mix.

5. Immediately pour batter into oiled bundt pan and
place into the preheated oven. Bake for 25 to 30
minutes for a metal pan; and 35 to 40 minutes for a
stone pan. Remove from oven and let cool for about 10
minutes in the pan. Then flip it over onto a cake
platter or plate. Serve each slice with some fresh
berries.

© 2007 Whole Life Press

The Whole Life Nutrition Cookbook 2nd Edition
Whole Foods Recipes for Personal and Planetary Health