Healthy Chocolate Cake

Healthy Chocolate Cake

 www.DrFuhrman.com (slightly adjusted)

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 natural non-alkalized cocoa powder
  • 1/2 cup dried currants
  • 1 cup chopped walnuts
  • 1-1/2 cups water
  • 2 teaspoons vanilla extract

CHOCOLATE NUT ICING:

  • 1 cup raw macadamia nuts or raw cashews or cashew butter.
  • 1 cup vanilla soy, hemp or almond milk
  • 2/3 cup dates, pitted
  • 1/3 cup brazil nuts or hazelnuts
  • 2 tablespoons cocoa powder
  • 1 teaspoon alcohol-free vanilla flavor

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 9.5″ X 13.5″ nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

To make individual servings, bake muffin pans lined with paper liners. Reduce cooking time to 20-25 minutes.

For the chocolate nut icing, combine all ingredients in a high-powered blender* until smooth and creamy.