I’ll be honest with you, I was a little nervous when Evan told me he wanted to have a healthy birthday cake at his birthday party this year. I was very proud of him for making that choice, but yes, nervous. We have made kids cry before with our healthy desserts. Multiple kids cry. Luckily they were part of our immediate family so they got over it quickly. But now we are talking about Evan’s classmates and they are big kids. Not three or four year olds. They might quickly resort to violence before crying if they didn’t like the cake!
Luckily, none of that happened and I must say overall the healthy cake that Anthony made was a success!! Some of the kids chose not to even try it. Unfortunately, Evan was so excited about the cake he started reciting the ingredients before the kids took a bite. The second they heard beets and zucchini, they pushed their plates away. But, every kid who tried the cake really liked it!! So I’m counting that a success!!
Dr. Fuhrman has outdone himself with this one!
We found the recipe on Vegan News at:
http://vegnews.com/articles/page.do?pageId=3911&catId=11
| Best. Birthday cake. Ever. | Print |
- For the cake:
- 1-2/3 cups whole wheat flour
- 1 teaspoon baking powder
- 3 teaspoons baking soda
- 3-1/2 cups pitted dates, divided
- 1 cup drained pineapple chunks
- 1 banana
- 1 cup unsweetened applesauce
- 1 cup shredded beets
- ¾ cup shredded carrots
- ½ cup shredded zucchini
- 3 tablespoons cocoa powder
- ½ cup currants
- 1 cup chopped walnuts
- 1½ cups water
- 2 teaspoons vanilla
- For the icing:
- 1 cup raw macadamia nuts or raw cashews, unsalted
- 1 cup vanilla nondairy milk
- ⅔ cup pitted dates
- ⅓ cup brazil nuts or hazelnuts
- 2 tablespoons natural non-alkalized cocoa powder
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a small bowl, mix flour, baking powder, and baking soda. Set aside.
- In blender or food processor, purée 3 cups of dates, pineapple, banana, and applesauce.
- Slice remaining ½ cup dates into ½-inch thick pieces.
- In large bowl, mix sliced dates, shredded beets, shredded carrots, shredded zucchini, cocoa powder, currants, walnuts, water, vanilla, and flour mixture.
- Add the blended date mixture and mix well.
- Spread in a 9½ x 13½-inch nonstick baking pan. Bake for 1 hour or until a toothpick inserted into center comes out clean. -OR- I have the best results making this as cupcakes. Regular sized or mini. I line cupcake pans with paper wrappers, fill just below the top and bake for about 1 hour. Note, I've never actually gotten the toothpick to come out clean...
- Using a blender or food processor, combine all icing ingredients until smooth and creamy. Place a dollop of icing over warm cake and serve, or spread icing on cooled cake.
Note:
I have had the best results baking it a day ahead of time. It lets the cake “set up” a little more, and it’s much easier to remove the cupcake wrappers.
The finished product:
Sliced up and ready to go. Looks like a regular cake, doesn’t it??
Henry chowing down:
Here’s to trying to change the world one birthday cake at a time!