This weekend I am going home to celebrate my mom's birthday. As she has celiac's disease, I wanted to test out my gluten-free recipe before leaving with my coworkers. But then I remembered that one is on a diet, another doesn't eat chocolate, and I'm vegan to boot. So I figured, let's just make a cake that will make everyone happy.
Make sure you have a large beet to shred. Don't worry, you won't taste it.
In retrospect I realise that some people could have a soy allergy. Regular milk is easy enough to substitute, or you could just use plain old water. I was using the soymilk to replace a half cup of oil in another recipe. For a thinner batter, reduce the flour by 1/2 cup.