Dr. Furman's Never-Get-Sick Chocolate Cake

4 of 5 (4)
member ratings
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


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



    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


I'd suggest dropping amounts of dry fruits to lower carbohydrates.


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

Member Ratings For This Recipe

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    Has anyone tried making the cake nut-free and gluten-free? - 10/10/15

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    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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    Very Good
    I prefer this without icing. It gives a moist dense chewy mildly sweet brownie.
    Measure carefully all moist ingredients, add only enough water as needed to achieve a moist batter. seems “under cooked” when warm. Seemed to “set up” in frige overnight DO NOT USE toothpick test for doneness
    - 8/10/13

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    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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    0 of 1 people found this review helpful
    I always check out this website for healthy and tasty recipe's - www.excellentprotein.com - My favourite is the sugar free chocolate pudding because it just tastes amazing
    - 3/19/13