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 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.