Gateau Rouge Diable
2 Cups unbleached all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
3/4 Cup cocoa (not Dutched)
3/4 Cup boiling water
2/3 Cup raisins
1/2 Cup boiling water
3/4 Cup beets, cooked
1 Cup cool water
1 tablespoon cornstarch
4 teaspoon artificial sweetener ( sugar twin is one that remains sweet after cooking) (or 1/4 Cup sucanat)
1 teaspoon vanilla
Put raisins in a small bowl and pour over 1/2 cup boiling water. Set asside to steep for 20 minutes. In a large bowl, blend together cocoa and 3/4 Cup boiling water. Set cocoa asside to cool.
Heat oven to 350 degrees F. Lightly coat a 9-inch cake pan with non-stick spray. Dust pan with 1 or 2 Tbsp flour, coating completely.
Over a medium bowl, sift together flour, soda, and salt. Transfer raisins and water to the beaker of a hand-held mixer or blender and puree. Add beets and and 3/4 of the 1 cup cool water to the puree. Dissolve cornstarch in remaining 1/4 cup water. Stir raisin and beet puree, dissolved cornstarch, vegan sugar, and vanilla into cocoa mixture. Before proceding, this mixture should be at room temperature.
Quickly stir dry ingredients into cocoa mixture. Do not stir longer than needed to thouroughly mix the two. Scrape batter into prepared pan and smooth the surface. Bake on top shelf for 35 to 40 minutes, or until a toothpick inderted in the middle of the cake comes out clean.
Let cake sit in pan for 10 to 15 minutes and then remove to a wire rack. Cool cake completely before cutting.