Saturday, November 29, 2014

Dr. Fuhrman's Healthy Chocolate 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 Dr. Fuhrman's Cocoa Powder or other natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract
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


Preheat oven to 350 degrees.
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 applesauce.
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.

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.


1 comment:

  1. To make this gluten free replace the whole wheat pastry flour with quinoa flour. Works perfectly!