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 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:
- Preheat oven to 350 degrees. In a small bowl, mix flour, baking powder, and baking soda. Set aside.
- 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.
- 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.
- 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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