Healthy Everybody Awesome Cake

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. Notes: 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.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 6  teaspoons Ener-G Egg Substitute
• 8  tablespoons warm water
• 2  tablespoons cider vinegar
• 2  tablespoons baking powder
• 1⁄2 cup canola oil
• 1⁄2 cup vanilla-flavored soymilk
• 1  teaspoon vanilla extract
• 1 1⁄3 cups sugar
• 2 1⁄2 cups  rice flour
• 6  tablespoons carob powder
• 1  beet, shredded
•  confectioners' sugar

Directions

1. Preheat oven to 350 degrees F.
2. Beat together egg replacer, water, vinegar, and baking powder until light and foamy.
3. Add oil, soymilk, vanilla extract, and sugar and beat until blended.
4. Add rice flour and carob powder gradually and beat.
5. Fold in beets and pour into greased pan.
6. Optional: before putting into oven, sprinkle sliced almonds over top of batter.
7. Bake for 45 minutes at 350 or until an inserted pick comes out clean.
8. Dust with confectioner's sugar.