Healthy Chocolate Cake

The unexpected addition of beets, carrots, and zucchini to this chocolate cake makes for a surprisingly healthful sweet.

Have your cake and eat it too with this chocolate creation enriched with shredded veggies, currants, and walnuts.

Makes 12 servings

What You Need:

For the cake:

1-2/3 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons baking soda
3-1/2 cups pitted dates, divided
1 cup drained pineapple chunks
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 chopped walnuts
1 1/2 cups water
2 teaspoons vanilla

For the icing:

1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla nondairy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons natural non-alkalized cocoa powder
1 teaspoon vanilla extract 

What You Do:

  1. Preheat oven to 350 degrees. In a small bowl, mix flour, baking powder, and baking soda. Set aside.
  2. In blender or food processor, purée 3 cups of dates, pineapple, banana, and applesauce. 
Slice remaining 1/2 cup dates into 1/2-inch thick pieces.
  3. In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla, and flour mixture. 
Add the blended date mixture and mix well.
  4. Spread in a 9 1/2 x 13 1/2-inch nonstick baking pan. 
Bake for 1 hour or until a toothpick inserted into center comes out clean. Using a blender or food processor, combine all icing ingredients until smooth and creamy. Place a dollop of icing over warm cake and serve, or spread icing on cooled cake.

More Recipes

Garlicky Brussel Sprout Tacos {Recipe}

Brussels sprouts, sautéed tofu, avocado, and fresh vegetables make for one mean, green taco.
Read More »

Vegan Sandwich with Walnut Veggie Spread {Recipe}

Sometimes, you just want a sandwich.
Read More »

Vegan Chia Lemon Muffins {Recipe}

These muffins are the perfect breakfast or snack when you’re on the go.
Read More »

Easy Vegan Chilled Asparagus Soup {Recipe}

This perfect addition to your springtime brunch menu uses only five ingredients.
Read More »

Soft-Batch Sugar Cookies with Buttercream Frosting {Recipe}

Soft, sweet, and ready to eat—these cookies are addicting.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »