Chocolate, Desserts, Recipes

Healthy Chocolate Cake

Chocolate Cupcake

Serves: 16
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 banana
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.

Or put in a muffin tray with standard size silicone muffin cups  or mini silicone muffin cups

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).

If you would like help to learn other ways to navigate this lifestyle, please contact me for 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.

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

Be Strong, Be Well and Be Green!

3 thoughts on “Healthy Chocolate Cake”

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