Prepare the baking pans by lining the bottoms of two 9 inch round pans with parchment paper. Set the pan on a sheet parchment paper and trace around the bottom of the pan with a pencil. Cut out two paper circles with scissors. Place a paper circle in the bottom of each pan. The sides of the pans don't have to be lined with paper and no oil is needed.
Preheat oven to 350 degrees Fahrenheit.
2 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups water
2 Tablespoons ground flax seeds
1 cup cooked, drained beets
1 cup sugar
1/2 cup unsweetened applesauce
2 teaspoons vanilla
Mix the dry ingredients together in a large bowl: flour, cocoa powder, baking powder and baking soda.
Wet ingredients: Put water and ground flax seeds into a blender. Let sit 10 minutes. Add beets, sugar, applesauce and vanilla. Blend.
Pour blended wet ingredients into the bowl with dry ingredients and stir to combine. Pour batter into prepared cake pans.
Bake 35 to 40 minutes. Test the center of the cake with a toothpick. No wet batter should remain on the toothpick. Cool. To remove cake from pan, gently loosen the edges of the cake with a knife. After removing each cake layer from the pan, peel the parchment paper off the bottom of the cake. Place the cake on a plate.
Frosting
1 pound firm tofu
1 cup powdered sugar
3 Tablespoons cocoa powder
1 teaspoon vanilla
Blend the frosting ingredients. Frost between the layers and on top. Store in the refrigerator.
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