This cake will knock your socks off—it’s delicious, moist and sinfully good! The beets not only add moisture, but a bit of a healthy kick, so there’s no reason that you shouldn’t have a minimum of two pieces, or three, or four… Since the cake is so rich, I love to top it with a thin ganache, almost like a chocolate sauce.

2 cups all-purpose flour
½ cup dark cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon kosher salt
1 cup almond milk
1 teaspoon apple cider vinegar
1 cup sugar
1½ teaspoons vanilla extract
½ cup canola oil
1 cup puréed beets*
1 (13½-ounce) can coconut milk
¾ cup semi-sweet chocolate chips

* To make puréed beets: Bring a large pot of water to a boil and add 3 cups of peeled beets that have been sliced into ¼-inch-thick rounds. Lower the heat and simmer uncovered for 30 minutes, until the beets are fork tender. Remove the beets to a food processor and purée on high until no lumps remain, about 5 minutes.

1. Preheat oven to 350° F.
2. Grease a 9- by 13-inch brownie pan or a 9-inch round cake pan, 3 inches deep. Set aside.
3. In a large bowl, combine the allpurpose flour, cocoa powder, baking soda, baking powder and salt.
4. In a separate bowl, combine the almond milk and apple cider vinegar and allow to sit for 2 minutes. Then add the sugar, vanilla extract, canola oil and puréed beets. Whisk ingredients together until completely combined.
5. Pour the wet mixture into the dry ingredients and whisk until just combined. It’s OK if it’s still a bit lumpy.
6. Pour the batter into the cake pan and bake for 35- 38 minutes, or until a toothpick comes out clean. Allow to cool.
7. In a small saucepan, heat the coconut milk until just scalding. Do not boil.
8. Place the chocolate chips into a large bowl and pour the warm coconut milk on top. Whisk until the chocolate chips are melted. Allow to cool or drizzle immediately over the cool cake.