The Healthiest Vegan Chocolate Cake You'll Ever Have - and It's Tasty, Too!

20160227 chocolate cake

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


This recipe is adapted from Dr. Fuhrman's Eat to Live cookbook, a book I highly recommend. The batter looks like red velvet cake batter when you use red beets! I recommend using whole grain, whole wheat, since many whole wheat flours you buy are just mixtures of all-purpose flour and wheat bran.

To make the full cake pictured, I doubled the recipe to bake two layers of cake. The cake is dense and does not rise well (don't expect a conventional cake rise), but moist and delicious nonetheless. Really amazing given there's no refined sugars!

Lastly, this is not a low-effort cake. Reserve ample time for ingredient preparation. Actual baking is easy, but there's a lot of prep work involved.


*** For high-altitude baking, cut the leavening in half.

1 2/3 cups whole grain, whole wheat (about 246 grams)
1 tsp baking powder
3 tsp baking soda
3 1/2 cups pitted dates, divided into 3 cups and 1/2 cup
1 cup pineapple chunks, strained
1 banana
1 cup unsweetened applesauce
1 cup shredded beets, any color
3/4 cup shredded carrots
1/2 cup shredded zucchini
4 tbsp natural cocoa powder
1/2 cup raisin
1 cup chopped walnuts
1 1/2 cups water
2 tsp vanilla extract

For the chocolate nut icing:
1 cup raw cashews, unsalted
1 cup vanilla almond milk
2/3 cup pitted dates
1/3 cup almonds
2 tbsp natural cocoa powder
1 tsp vanilla extract


Preheat the oven to 350F. Line the bottom of a 10" round non-stick cake pan with parchment paper. There's no need to grease the pan.

  1. Combine the flour and leavening in a bowl and set aside.
  2. In a high-power blender, puree 3 cups of dates, pineapple, banana, and apple sauce.
  3. Slice the remaining 1/2 cup of dates into small slivers.
  4. In a large bowl, combine the sliced dates, beets, carrots, zucchini, cocoa powder, raisins, walnuts, water, vanilla, and flour mixture.
  5. Add the blended mixture to the batter and mix well.
  6. Pour batter into pan and bake for about 1 hour or until a toothpick inserted into the center of the cake comes clean.
  7. While the cake is baking, you can prep the chocolate icing by combining all ingredients and blending it until smooth and creamy. Use a high-powered blender for this task.
  8. Once the cake has been baked and fully cooled, ice the cake with the chocolate icing. Serve and enjoy!


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