Dr. Joel Fuhrman's Never-Get-Sick Chocolate Cake

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Serves 12

Ingredients

  • 1 2/3 cups whole-wheat pastry flour
  • 1 tsp baking powder
  • 3 tsp baking soda
  • 3 1/2 cups pitted dates, divided
  • 1 cup pineapple chunks in own juice, drained
  • 1 banana
  • 1 cup unsweetened apple sauce
  • 1 cup raw beets, shredded
  • 3/4 cup raw carrots, shredded
  • 1/2 cup raw zucchini, shredded
  • 3 tbsp natural, nonalkalized cocoa powder
  • 1/2 cup currants
  • 1 cup chopped walnuts
  • 1 1/2 cups water
  • 2 tsp vanilla extract
  • 1 cup raw macademia nuts and/or raw cashews
  • 1 cup vanilla soy, hemp or almond milk
  • 2/3 cup pitted dates
  • 1/3 Brazil nuts or hazelnuts
  • 2 tbsp cocoa powder
  • 2 tsp vanilla extract

Directions

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

In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch 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 x 13-inch nonstick baking pan.

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

For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.

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