Preparation Time: 40 minutes
This is a recipe from Dr. Fuhrman
Preheat oven to 350 degrees F.
Combine Dry Ingredients in a bowl and set aside:
1 2/3 cups whole wheat flour
1 teaspoon aluminum free baking powder (yes, they really put aluminum in many baking powders!)
3 teaspoons baking soda
4 tablespoons natural non-alkalized cocoa powder
In blender puree:
3 ½ cups pitted dates, divided (½ cup cut into small pieces and set aside)
1 ½cups water
1 cup unsweetened pineapple chunks, drained
1 organic apple, cored and cut into pieces
In Food Processor:
1 cup shredded beets
3/4 cup shredded carrots
½ 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 were cut into small pieces & set aside)
2 teaspoons alcohol-free vanilla extract (optional)
Spread in a 9.5″ X 13.5″ nonstick baking pan or line your baking pan with parchment paper or a silicone baking mat.
Bake for 1 hour @350 degrees F. or until a toothpick inserted into the center comes out clean. Allow to cool. Frost with Chocolate Nut Icing and enjoy!
Freezes well (cut cake into small pieces prior to freezing).
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