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Chocolate Jubilee Pudding Cake

Chocolate Jubilee Pudding Cake

Robin Jeep, "The Antioxidant Diet"
4.40 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 530

Ingredients
  

  • 1 2/3 cups spelt flour
  • 3 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 cups dates pitted
  • 1 cup frozen cherries thawed
  • ½ cup prunes
  • 1 banana
  • 2 cups unsweetened applesauce
  • 1 cup beets shredded
  • ¾ cup carrots shredded
  • ½ cup zucchini shredded
  • 1 ½ cup water
  • 1 cup walnuts chopped
  • ½ cup unsweetened shredded coconut rehydrated with ½ cup water
  • ½ cup currants
  • ½ cup dates pitted & sliced
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract

Chocolate Cherry Nut Topping

  • 1/2 cup raw unsalted macadamia nuts
  • 1/2 cup raw cashews
  • 1/2 cup cherries
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2/3 cup dates
  • 2/3 cup soy milk

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix flour, baking powder, and baking soda in a bowl.
  • In a blender, blend 3 cups of dates, cherries, prunes, banana and applesauce together.
  • In a large bowl, mix beets, carrots, zucchini, water, blended mixture, walnuts, coconut, currants, sliced dates, cocoa powder and vanilla.
  • Add the flour mixture. Mix well and spread in a nonstick 9 x 13 cake pan.
  • Bake for about 1 hour or until a toothpick comes out clean.

Chocolate Cherry Nut Topping

  • Blend ingredients until smooth and creamy.

Nutrition

Calories: 530kcalCarbohydrates: 79gProtein: 10gFat: 24gSaturated Fat: 5gSodium: 338mgPotassium: 842mgFiber: 12gSugar: 50gVitamin A: 1485IUVitamin C: 6mgCalcium: 105mgIron: 4mg
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