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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 332.4
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 106.9 mg
  • Total Carbs: 57.1 g
  • Dietary Fiber: 7.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Iced Chocolate Cake (by DEANNIE1966) calories by ingredient
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Iced Chocolate Cake (by DEANNIE1966)

Submitted by: DEANNIE1966

View the original recipe for Chocolate Cake


Number of Servings: 16

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 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.
In blender or food processor, purée 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






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