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 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 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!

Want someone to help you with this lifestyle? Contact Amy.

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

Please follow and share so that I know you would like to see more recipes and hacks.

Be Strong, Be Well and Be Green!

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