Makes (1) 9 inch/22cm cake or 12 cupcakes

2 cups/244g Gluten Free Baking Flour mix
1/2 cup/56g unsweetened cocoa powder
1 teaspoon/5ml baking powder
1/2 teaspoon/2ml baking soda
1/4/1ml teaspoon salt
3/4 cup/185ml beet puree (1 large beet roasted, peeled and pureed)
1/2 cup/125ml honey
1/2 cup/125ml canola or safflower oil
3 tablespoons/45ml almond milk
1 teaspoon/5ml apple cider vinegar
1 teaspoon/5ml pure almond extract
2 large eggs
Gluten free cream cheese vanilla frosting

Preheat oven to 350F/176C/Gas 4

Butter and flour cake pan and line the bottom with waxed paper or line muffin tin with paper liners.

In a large bowl or the bowl of a stand mixer, add the pureed beets, sugar, oil, almond milk, vinegar, vanilla and eggs. Beat to combine.

In a separate bowl combine the baking flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients to the beet mixture.

Stir to combine then beat on low speed for 1 minute or 3 minutes by hand. Pour into prepared cake pan. If making muffins fill 3/4 of the way to the top.

Bake in the pre-heated oven for 20 minutes, start checking after 15. A toothpick should come out clean when inserted in the middle. Let cool and frost with your favourite brand of frosting (or make your own).