You remember the saying, “A slice of cake a day keeps the doctor away”.
Well, might have been about apples… but this cake is just as good if not better than an apple.
And remember, for best results, eat one slice every day…
This is adapted from Dr. Fuhrman’s Eat For Health.
1 2/3 cups whole wheat flour
3 1/2 cups pitted dates
1 cup pineapple chunks
1 cup unsweetened apple sauce
1 cup beats (shredded)
1 cup carrots (shredded)
1 zucchini (shredded)
3-4 tablespoon cocoa powder
1/2 cup currands
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract
Chocolate Icing Ingredients:
1 cup raw macademia nuts or raw unsalted cashews
1 cup unsweetened soymilk
2/3 cups pitted dates
1/3 cup hazelnuts
2-3 tablespoons cocoa powder
1 teaspoon vanilla extract
Preparation time: 30 minute + 1 hour in the oven
Preheat oven to 350 degrees.
Take 3 cups of dates, pineapple, banana and apple sauce
and blend them:
Shred the zucchini, carrots and beets:
In a large bowl, mix the the remaining 1/2 cup dates (sliced), currants, cocoa, walnuts, water and vanilla extract.
Add the beets, carrots, zucchini and the flour.
Add the blended mixture and mix well.
Put it in a non-stick baking pan (you can use parchment paper). Spread it evenly. Bake for 1 hour.
1 hour later:
Blend the icing ingredients until smooth and creamy.
Spread the icing on cooled cake:
For a lower caloric version, use half the dates and add another banana and 1/2 cup unsweetened applesauce (or 1/2 pineapple).