Need I say more?
Dr. Joel Fuhrman's Immunity Never-Get-Sick Chocolate Cake!
(aka.. The most moist, wonderful, not-gonna-weigh-you-down cake everrr)
1 2/3 cups whole-wheat pastry flour
1 tsp baking powder
3 tsp baking soda
3/4 cups pitted dates, divided
1 cup brown rice syrup
1/4 cup agave syrup
1 cup pineapple chunks in own juice, drained
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 cup chopped walnuts
1 1/2 cups water
2 tsp pure 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 dates, pitted
1/3 cup cashews
2 tbsp cocoa powder
1 tsp vanilla extract
**We did make a few slight changes from the original recipe!
- The original recipe called for 3 1/2 cups dates in the actual cake, instead we used 3/4 cup dates, 1 cup brown rice syrup & 1/4 cup agave nectar.
- In the "Icing" we used 1/3 cup cashews when the original recipe called for hazelnuts or brazil nuts.
In blender or food processor, purée dates, syrups, pineapple, banana and applesauce until smooth.
In large bowl, mix together your beets, carrots, zucchini, cocoa powder, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix until well combined.
Spread in a 9 x 13-inch nonstick baking pan or 2 round cake pans.
Bake for 1 hour or until you are able to insert a toothpick into the center of the cake and have it come out clean.
Icing:For the "icing", use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake(s).
This cake reminded me of the perfect moist & fudgy brownie. You can have a huge slice of cake with no guilt & the best part, you don't get that crumby foodcoma from all the sugar and calories!
Can I get an amen!?