Chocolate Vegetable Cake

Chocolate Vegetable Cake

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Chocolate Vegetable Cake


You won't taste the vegetables hidden inside this scrumptious cake!

Prep Time:  30 minutes

Bake Time:  1 hour

Makes:  1 cake


2 cups (500 mL)
pitted dates
1 1/2 cups (625 mL)
water, coconut milk or almond milk
1 cup (250 mL)
pineapple chunks (fresh or canned)
1 cup (250 mL)
SunRype Unsweetened Apple Sauce
1 cup (250 mL)
shredded beets
3/4 cup (180 mL)
shredded carrots
1/2 cup (125 mL)
shredded zucchini
2 tsp. (10 mL)
1 2/3 cups (650 mL)
gluten free flour or whole wheat flour
1 tsp. (5 mL)
baking powder
3 tsp. (15 mL)
baking soda
1 cup (250 mL)
almond flour (almond meal)
3 Tbsp. (45 mL)
cocoa powder
1/2 cup (125 mL)
currants or raisins
1 cup (250 mL)
walnuts (chopped)


Combine dates and water (or coconut/almond milk) and microwave on high for one minute to soften dates, then blend to a smooth paste in food processor or blender. Chop pineapple into small chunks, mash banana and add both to date puree. Add SunRype Unsweetened Apple Sauce, beets, carrots, zucchini and vanilla. Mix until uniform. In bowl, combine dry ingredients and add to wet ingredients. Blend until no dry ingredient is visible. Add raisins and walnuts. Bake in a 9" x 12" (22.8 cm x 30.4 cm) pan at 350°F (175°C) for one hour or until done.

Optional: Once cake has cooled, dust with icing sugar or cocoa powder.