Healthy Chocolate Cake

This chocolate cake was brought to the CHIP Potluck last evening. It is from Joel Fuhrman, M. D. Book "Super Immunity"
 The cake was frosted and it was so very good.


This cake serves 12

Ingredients:

• 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 its own juice-drained
• 1 banana
• 1 cup unsweetened applesauce
• 1 cup shredded raw beets
• 3/4 cups shredded raw carrots
• 1/2 cup shredded raw zucchini
• 3 tablespoons natural nonalkalized cocoa powder
• 1/2 cup 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 pitted dates
• 1/3 cup brazil nuts or hazelnuts
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix the flour, baking powder and baking soda in a small bowl. Set aside.
3. In a blender or food processor puree 3 cups of the dates, pineapple, banana, and applesauce.
4. Slice remaining  1/2 cup dates into 1/4" pieces.
5. 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.
6. Spread in a 9 by 13 -inch baking pan.
7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
8. For the frosting use a high powered blender and combine all ingredients until smooth and creamy. Spread on cooled cake.

Thanks Marilyn for the wonderful recipe.

Enjoy but not too much!!