Serves: 16 Preparation Time: 40 minutes
Ingredients:
CAKE
1 2/3 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups dates, pitted, 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
4 tablespoons Dr. Fuhrman's Cocoa Powder or other natural non-alkalized cocoa powder
1/2 cup dried currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract
CHOCOLATE NUT ICING:
1 cup raw macadamia nuts or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup dates, pitted
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350 degrees F. 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.
To make individual servings, bake muffin pans lined with paper liners. Reduce cooking time to 20-25 minutes.
For the chocolate nut icing, combine all ingredients in a high-powered blender* until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.
* A food processor may be used to combine icing ingredients but the icing will not be as smooth.
