• 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 ( vegan 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.