Decadent Chocolate Bundt Cake

This is what I'm making for Sunday dinner tomorrow.  It is gluten, dairy, soy and egg free.

2 c. brown rice flour
1/2 c. tapioca flour
3/4 c. unsweetend cocoa powder
1 1/2 t. baking soda
1 1/2 t. xanthan gum
1/2 t. sea salt
1 c. grated cooked beets (about 1 large peeled beet)
1/2 c. melted virgin coconut oil
1 c. maple syrup (grade B)
1 c. water
2 T. apple cider vinegar
1 T. 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 then ends off of the large beet then cut it into quarters.  Place them into a steamer basket in a pot filled with about 2 c. of water.  Place a lid on the bot and steam for about 30-45 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.

Recipe taken from The Whole Life Nutrition Cookbook