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
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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