Healthy Chocolate Cake (Dr. Fuhrman)

Healthy Chocolate Cake

Serves: 12

Ingredients

CAKE

• 1 2/3 cups whole wheat flour
• 1 teaspoon baking powder
• 3 teaspoons baking soda
• 3 cups dates, pitted, divided
• 1 cup pineapple chunks in own juice, drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded beets
• 3/4 cup shredded carrots
• 1/2 cup shredded zucchini
• 4 tablespoons 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
• 1 cup vanilla soy, hemp or almond milk
• 2/3 cup dates, pitted
• 1/3 cup hazelnuts
• 2 tablespoons natural, non-alkalized cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350° F. 
2. Mix flour, baking powder, and baking soda in a small bowl. Set aside. 
3. In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce. 
4. 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. 
5. Add the blended mixture and mix well. Spread in a 9.5" x 13.5" nonstick baking pan. 
6. Bake for 1 hour or until a toothpick inserted into the center comes out clean. 
7. Icing: Using a high-powered blender*, combine all icing ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread on cooled cake instead. 

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