You’ll sneak a full two cups of vegetables into this cake but your kids will never notice – unless they help bake it of course! This cake is a dream: it requires only two mixing bowls, bakes up perfectly light and airy, and comes out in a fun circle shape that kids will love. (“How did you make a hole in the center?” my son asked).

For ease of preparation, I recommend making your beet puree the night before. Place 6 beets in a pot and cover with water. Bring to a boil, then continue to cook for 30 minutes, until very tender. Drain and let cool until cool enough to handle. Rub off the skins and transfer to a blender; process until very smooth. Refrigerate until ready to use.

Ingredients:

• 3 cups flour
• 3/4 cup cocoa powder
• 1 cup sugar
• 2 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups beet puree
• 1 cup warm water
• 3/4 cup applesauce
• 1/3 cup canola oil
• 1 teaspoon vanilla extract

1. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
2. In a second bowl, whisk together the beet puree, water, applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined.
3. Spoon the batter into a 10-inch Bundt pan coated with cooking spray. Bake at 350 degrees F for 50 minutes. Let cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.