Avoiding animal products presents a problem to those who love to bake, and to those who love to eat what is baked! The following recipe solves that problem.
I haven't made this cake yet, but I assure you it is in my future, and I've heard some amazing reviews of it!
Ingredients
Directions
Preheat oven to 350 degrees. Mix flours, baking powder and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups dates with the pineapple, banana and apple.
Slice remaining 1/2 cup dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.
Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.
For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.
Slice remaining 1/2 cup dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.
Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.
For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.
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