Name: Healthy Chocolate Cake
Yield: 16
Ingredients: 1 2/3 cups whole wheat flour; 1 teaspoon baking powder; 3 teaspoons baking soda; 3 1/2 cups pitted dates, divided; 1 cup pineapple chunks, drained; 1 banana; 1 apple, peeled, cored and cut into pieces; 1 cup shredded beets; 3/4 cup shredded carrots; 1/2 cup shredded zucchini; 4 tablespoons Dr. Fuhrman's Cocoa Powder or other unsweetened, natural cocoa powder; 1/2 cup dried currants; 1 cup chopped walnuts; 1 1/2 cups water; 2 teaspoons alcohol free vanilla extract; 1 cup raw macadamia nuts or raw cashews; 1/2 cup unsweetened soy, hemp or almond milk; 2/3 cup dates, pitted; 1/3 cup brazil nuts or hazelnuts; 2 tablespoons unsweetened, natural cocoa powder; 1 teaspoon alcohol-free vanilla extract

Serves

Ingredients

CAKE

1 2/3 cups whole wheat flour

1 teaspoon baking powder

3 teaspoons baking soda

3 1/2 cups pitted dates, divided

1 cup pineapple chunks, drained

1 banana

1 apple, peeled, cored and cut into pieces

1 cup shredded beets

3/4 cup shredded carrots

1/2 cup shredded zucchini

4 tablespoons Dr. Fuhrman's Cocoa Powder or other unsweetened, natural cocoa powder

1/2 cup dried currants

1 cup chopped walnuts

1 1/2 cups water

2 teaspoons alcohol free vanilla extract

CHOCOLATE NUT ICING:

1 cup raw macadamia nuts or raw cashews

1/2 cup unsweetened soy, hemp or almond milk

2/3 cup dates, pitted

1/3 cup brazil nuts or hazelnuts

2 tablespoons unsweetened, natural cocoa powder

1 teaspoon alcohol-free vanilla extract

Instructions

Preheat oven to 350 degrees F. Mix flour, baking powder, and baking soda in a small bowl. Set aside.

In blender or food processor, puree 3 cups of the dates, pineapple, banana and apple. Slice remaining 1/2 cup dates into 1/2 inch thick pieces.

In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well. Spread in a nonstick baking pan (see note).

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

To make individual servings, bake in muffin pans lined with paper liners. Reduce cooking time to 40-45 minutes.

For the chocolate nut icing, combine all ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.

Notes:
A 9x13 baking pan works well for 16 servings.

A food processor may be used to combine icing ingredients but the icing will not be as smooth.

Nutrition Facts

Calories 317, Protein 6 g, Carbohydrates 51 g, Sugars 32 g, Total Fat 13.5 g, Saturated Fat 1.8 g, Cholesterol 0 mg, Sodium 256 mg, Fiber 7.6 g, Beta-Carotene 493 ug, Vitamin C 5 mg, Calcium 79 mg, Iron 2.1 mg, Folate 37 ug, Magnesium 80 mg, Potassium 583 mg, Zinc 1.1 mg, Selenium 10.1 ug

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Healthy Chocolate Cake