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.

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