Chocolate Cake

Chocolate Cupcake

Every day can be a birthday with this recipe! Nom!

Found this Joel Fuhrman, M.D. recipe on Dr. Oz’s website

Serves: 16
Preparation Time: 40 minutes

Preheat oven to 350 degrees F.



Combine Dry Ingredients in a bowl and set aside:

1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
4 tablespoons natural non-alkalized cocoa powder

In blender puree:
3 1/2 cups pitted dates, divided (1/ 2 cup cut into small pieces and set aside)
1 1/2 cups water
1 cup pineapple chunks, drained
1 banana
1 organic apple, cored and cut into pieces

In Food Processor:
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini

Mix all above in large bowl with:

1/2 cup dried currants or raisins
1 cup chopped walnuts
1/ 2 cup dates (which was cut into small pieces & set aside)
2 teaspoons vanilla bean powder or  alcohol-free vanilla extract(optional)

Spread in a 9.5″ X 13.5″ nonstick baking pan.

Bake for 1 hour @350 degrees F. or until a toothpick inserted into the center comes out clean.

CHOCOLATE NUT ICING: (For a no-nut version, Use Chocolate Sauce Recipe)

1 cup raw macadamia nuts or raw cashews
1 cup vanilla soy, hemp or almond milk
2/3 cup dates, pitted
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon alcohol-free vanilla flavor (optional)

For the chocolate nut icing, combine all ingredients in a high-powered blender* until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.

Note: A food processor may be used to combine icing ingredients but the icing will not be as smooth.

Check out this BeGreenWithAmy YouTube Video of delicious, Chocolate Candy!

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

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