SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 326.4
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.8 mg
  • Total Carbs: 67.0 g
  • Dietary Fiber: 8.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Chocolate Cake calories by ingredient
Report Inappropriate Recipe

Chocolate Cake

Submitted by: DEANNIE1966


Number of Servings: 12

Ingredients



    Cake

    1 2/3 cups whole-wheat pastry flour
    1 tsp baking powder
    3 tsp baking soda
    3 1/2 cups pitted dates, divided
    1 cup pineapple chunks in own juice, drained
    1 banana
    1 cup unsweetened applesauce
    1 cup raw beets, shredded
    3/4 cup raw carrots, shredded
    1/2 cup raw zucchini, shredded
    3 tbsp natural, nonalkalized cocoa powder
    1/2 cup currants
    1 cup chopped walnuts
    1 1/2 cups water
    2 tsp vanilla extract



    Chocolate Nut Icing

    1 cup raw macademia nuts and/or raw cashews

    1 cup vanilla soy, hemp or almond milk

    2/3 cup pitted dates

    1/3 cup brazil nuts or hazelnuts

    2 tbsp cocoa powder

    1 tsp vanilla extract




Directions

Directions

Preheat oven to 350F. Mix flour, baking powder and baking soda in a small bowl. Set aside.
In blender or food processor, pure 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch 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 x 13-inch nonstick baking pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.

For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.


Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user DEANNIE1966.






Great Stories from around the Web


Rate This Recipe