Dr. Joel Fuhrman’s Never Get Sick Chocolate Cake


Serves 12


1 2/3 cups whole-wheat pastry flour

1 tsp baking powder

3 tsp baking soda

3 1/2 cups pitted dates, divided

1 cup pineapple chunks in own juice, drained

1 banana

1 cup unsweetened applesauce

1 cup raw beets, shredded

3/4 cup raw carrots, shredded

1/2 cup raw zucchini, shredded

3 tbsp natural, non-alkalized cocoa powder

1/2 cup currants

1 cup chopped walnuts

1 1/2 cups water

2 tsp vanilla extract

Chocolate Nut Icing

1 cup raw macadamia nuts and/or raw cashews

1 cup vanilla soy, hemp or almond milk

2/3 cup pitted dates

1/3 cup brazil nuts or hazelnuts

2 tbsp cocoa powder

1 tsp vanilla extract


Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.

In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch pieces.

In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.

Spread in a 9 x 13-inch nonstick baking pan.

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

For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.


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