Beet Bundt Cake
['1/2 cup (120 ml) canola oil', '1 1/2 cups (340 g) packed dark brown sugar', '2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)', '1/2 cup (90 g) nondairy semisweet chocolate chips, melted', '1 teaspoon (5 ml) vanilla extract', '2 cups (250 g) all-purpose flour', '2 teaspoons (9 g) baking powder (look for aluminum-free)', '1/4 teaspoon salt', '"Confectioners sugar', 'for dusting"']
Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.
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