Dr. Furman's Never-Get-Sick Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 434.4
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 401.0 mg
- Total Carbs: 78.5 g
- Dietary Fiber: 9.3 g
- Protein: 8.0 g
View full nutritional breakdown of Dr. Furman's Never-Get-Sick Chocolate Cake calories by ingredient
Introduction
This recipe was on the Dr. OZ website, as shown during the 3/13/2013 program. NOTE: see nutritional data, as it is VERY high in calories and carbohydrates. This recipe was on the Dr. OZ website, as shown during the 3/13/2013 program. NOTE: see nutritional data, as it is VERY high in calories and carbohydrates.Number of Servings: 12
Ingredients
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Ingredients:
Cake Batter:
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 zucchini, shredded
3 tbsp natural, non-alkalized cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 tsp vanilla extract
Frosting ingredients:
1 cup raw macadamia 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
Tips
I'd suggest dropping amounts of dry fruits to lower carbohydrates.
Directions
Preheat over to 350. Mix dry ingredients on list and set aside.
Puree 3 cups of 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 mix. Add blended mix and mix well.
Spread in a 9x13 nonstick baking pan.
Bake for 1 hour or until toothpick comes out clean.
For icing, use a blender and combine last 6 ingredients until smooth. Spread on cooled cake.
Serving Size: makes 12 slices with frosting in recipe
Puree 3 cups of 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 mix. Add blended mix and mix well.
Spread in a 9x13 nonstick baking pan.
Bake for 1 hour or until toothpick comes out clean.
For icing, use a blender and combine last 6 ingredients until smooth. Spread on cooled cake.
Serving Size: makes 12 slices with frosting in recipe
Member Ratings For This Recipe
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HIKINGFAN
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ENRAPTURE
This cake is GREAT. Lovely for a quick breakfast or on the go energy boost. Free of processed sugar and globby animal cells (no cholesterol). I have eaten this cake 3 times and have made it once. It is AMAZING! I am a vegan yoga practitioner, so the carbs and calories are n0 problem for me. - 5/11/15
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PONDERER
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SVETLANA85
This is the best chocolate cake ever! My kids don't eat any fruits and just some veggies. This recipe is my life saver! They both think they eat real chocolate cake! But I don't put in it currants as my kids might not like them. I gave it to my friend's kids, it was success! But it is time consuming - 8/2/13
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CD13769350