Healthy Chocolate Cake

Serves: 
12
Ingredients: 

CAKE

  • 1 2/3 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 3 teaspoons baking soda
  • 3 1/2 cups pitted dates, 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
  • 3 tablespoons cocoa powder
  • 1/2 cup currants
  • 1 cup walnuts
  • 1 1/2 cups water
  • 2 teaspoons vanilla extract

CHOCOLATE NUT ICING

  • 1 cup raw macadamia nuts or raw cashews, unsalted
  • 1 cup vanilla soy milk
  • 2/3 cup pitted dates
  • 1/3 cup brazil nuts or hazelnuts
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
Directions: 

Preheat oven to 350 degrees.

Mix flour, baking powder, and baking baking soda in a small bowl and set aside.

In blender or food processor, puree 3 cups of the dates, pineapple, banana, and applesauce.

Slice remaining 1/2 cup dates into 1/2 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 9.5" x 13.5" greased pan.

Bake 1 hour or until a toothpick inserted in center comes out clean.

ICING

Using a high-powered blender, blend all ingredients until smooth and creamy. Place a dollop over warm cake and serve. If desired, you may spread over cooled cake instead.