Red Velvet Carob Chip Cake



1C 100% Whole Grain Old Fashioned Oats
1/2C Whole Wheat Flour
1/4C Psyllium Husks
1 scoop Madre Labs – Cococardio
1 tsp Baking Soda
1 tsp Baking Powder
1/3C Sweetener of Choice
~1/3C Roasted Beets
1 Medium Golden Delicious Apple
2T Coconut Oil
2 Large Eggs
1 tsp Pure Vanilla Extract
1/4C Unsweetened Vanilla Almond Milk
1/4C (4T) Sunspire – Unsweetened Carob Chips


In a VitaMix, grind 1C 100% Whole Grain Old Fashioned Oats into a flour. Add 1/2C Whole Wheat Flour, 1/4C Psyllium Husks, 1 scoop Madre Labs – Cococardio, 1 tsp Baking Soda, 1 tsp Baking Powder, 1/3C Sweetener of Choice and pulse to combine. Transfer to a large bowl. Then, in the VitaMix, puree ~1/3C Roasted Beets, 1 Medium Golden Delicious Apple, and 2T Coconut Oil. In a medium bowl, beat 2 large eggs until fluffy. Add puree mixture to dry ingredients and stir until well combined. Add 1 tsp Pure Vanilla Extract and 1/4C Unsweetened Vanilla Almond Milk. Then slowly add the eggs to the batter. Stir in 1/4C (4T) Sunspire – Unsweetened Carob Chips. Grease cake pan(s) with coconut oil and bake at 350F for ~35 minutes. Allow to cool and frost as desired. I used the same “Cream Cheese” Frosting that I used for the carrot cake the other day.

Makes: 10 slices

Serving Size: 1 slice (frosting not included in nutrition)



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