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Serves: 16
Preparation Time: 40 minutes
Instructions:
Preheat oven to 350 degrees F.
Ingredients:
Chocolate Cake / Cupcakes
Combine Dry Ingredients in a bowl and set aside:
1 2/3 cups whole wheat pastry flour or oat flour
1 teaspoon aluminum free baking powder (yes, they really put aluminum in many baking powders!)
1 tablespoon baking soda
1/3 cup cacao powder or natural non-alkalized cocoa powder
In blender puree and set aside:
2/3rd package or 9 oz of date paste or 1 1/2 cups pitted dates *if you use the optional raisins, below, only use 1 1/2 cups of dates
1 ½ cups water
1 cup unsweetened pineapple chunks, drained
1 banana (peeled)
2 organic apples, cored and cut into pieces or 12oz of unsweetened, apple sauce
In Food Processor with shredding wheel attachment, process and set aside:
- 1 large beet
- 3 Large Carrots or 13oz of Shredded Carrots
Mix in large bowl:
- 2 teaspoons vanilla bean powder or alcohol-free vanilla extract
- (*optional 1 cup dried raisins)
- 1 cup chopped , raw, unsalted, walnuts
- 1/ 4 cup ground chia (optional)
- 1/ 4 cup hemp seed (optional)
Add dry ingredients, ingredients from food processor and combine with a large spoon.
Spread mixture in a 9.5″ X 13.5″ nonstick baking pan or line your baking pan with parchment paper or a silicone baking mat.
Or put in a silicone muffin tray or a standard muffin tray with standard size silicone muffin cups. I like to make mini cupcakes with a mini silicone muffin tray.
Bake for 1 hour @350 degrees F. or until a toothpick inserted into the center comes out clean. Allow it to cool. Frost with Chocolate Nut Icing or No Nut Icing and enjoy!
Freezes well (cut cake into small pieces prior to freezing). Freeze in airtight container.
You can quickly defrost a cupcake or piece of cake in the microwave for about 20 seconds (time varies, depending on power of microwave and size of cake).
Frost with Chocolate Nut Frosting or Chocolate Icing – No Nuts!
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Questions from our fans:
Q: The cupcake / cake recipe also calls for walnuts. If I don’t want to use nuts, should I just leave those out or do I need to replace them with something else?
A: You can leave them out if you would like.
Q: Approximately how large are the carrots or how many ounces might that be if I bought a bag of shredded carrots?
A: Shredded carrots is a great idea! 13 oz.
Q: Also, in the YouTube Video, Rick mentioned including zucchini. Would I do that in addition to the carrots and beets or instead of one or the other?
A: A small zucchini can be added if you use about 10 oz shredded carrots.
Q: In your YouTube video, Rick cooked the mini muffins for 40 min. If I’m cooking a normal sized muffin or using a cake pan, should they still cook for 1 hour or less than that?
A: The cook time is about the same depending on your oven. We stick a toothpick in to see if it is too moist. If the toothpick comes out clean, it is done.
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If you would like help to learn other ways to navigate this lifestyle, please contact me for a zoom cooking class or a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.
Be Strong, Be Well and Be Green!
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Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱 !
Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Louisiana Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with Plant Based Atlanta, a PlantPure Communities pod and her Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations. Sharme is also one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. She earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). A retired public school teacher in her early 60s, she takes no medicines and is a living testament to the power of plants. Sharme has a B.S. in Secondary Education, a MEd in Educational Administration, and an EdS in Curriculum and Instruction.
CNS Kitchen: cnskitchen.nutritionstudies.org
Live Cooking Classes and More (CNS Kitchen Premium Space): https://bit.ly/CNS-Kitchen Atlanta Creole YouTube: https://www.youtube.com/c/AtlantaCreole
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