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Vegan Recipe - Chocolate Surprise Cake

shared by Ellen Jaffe Jones

Vegan Recipe - Chocolate Surprise Cake

  • Prep Time : 30 minutes
  • Cook Time : 60 minutes
  • Servings : 12
1 Star2 Stars3 Stars4 Stars5 Stars (3.77 out of 5 stars based on 13 reviews )
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Thank you to Ellen Jaffe Jones, for sharing this healthy vegan chocolate cake recipe from  Eat Vegan on $4 a Day!

Ellen says, “Here’s another clever way to get children to eat their vegetables. They won’t even detect the beets, carrots, and zucchini in this chocolate cake.”

Ellen is committed to creating healthy dishes that are super yummy and affordable.  Learn more about being vegan on a budget from her blog: The Veg Coach or chat with her directly on her Facebook page.

Ingredients

For the cake:
1 2/3 cups whole wheat pastry flour (or 2/3 cup regular whole wheat flour and 1 cup all-purpose flour)
3 tablespoons unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
3 cups pitted dates
1 can (8 ounces) pineapple chunks packed natural juices, drained
1 cup unsweetened applesauce
1 banana
1/2 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
1 cup chopped walnuts
1/2 cup coarsely chopped dates
1/2 cup currants (optional)
1 cup vanilla soymilk
1 teaspoon vanilla extract

For the icing:
1 cup unsalted raw macadamia nuts or raw cashews
1/2 cup brazil nuts or hazelnuts
1 cup vanilla soymilk
2/3 cup whole pitted dates
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Preparation

1. Preheat the oven to 350 degrees.

2, To make the cake, put the flour, cocoa, baking soda, and baking powder together in a medium bowl and stir with a dry whisk until well combined.

3. Put the whole dates, the pineapple, applesauce, and banana in a blender and process until smooth.

4. Combine the beets, walnuts, carrots, chopped dates, optional currants, and zucchini in a large bowl. Stir in flour mixture, soy milk, and vanilla extract. Add the blended date mixture and mix well.

5. Pour the batter into a 9 x 13 nonstick baking pan or two 9 inch round non-stick pans. Bake for 1 hour or until a knife inserted into the center comes out clean. Cool in the pan on a rack for 10 minutes. Remove from the pan and transfer to a serving platter.

Tip: Because this cake batter is exceptionally moist, the one-hour baking time, which is longer necessary for most cakes is needed here.

To make the icing:
Put all the icing ingredients in a blender and process until smooth and creamy. Spread over the warm or cooled cake.

Let us know what you think of this easy vegan recipe: Chocolate Surprise Cake!

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