Preheat the oven to 180 C.
Put the beetroot, tofu and sweetener in a bowl and mix with a stick blender until smooth. Add the rest of the "wet" ingredients and blend again.
Now add the "dry" ingredients and blend again until smooth.
Pour the batter into a greased and lined 23 cm round cake tin. Bake at 180 C for 30 mins until a knife inserted into the centre comes out clean.
Cool in the tin for 10 mins, then remove and serve with low-fat natural yogurt.
This cake is so incredibly delicious and you don't taste the beetroot or the tofu in it. It is just wonderfully fudgy and moist inside. Adjust the amount of sweetener until it is right for you. Although it makes 8 pieces, by my calculation you can have two pieces on a PV day! :)
Special note: If you double up the beetroot and leave out the tofu, oat bran, wheat bran and cornstarch, this recipe is also kosher for Passover, and it still works well!
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