Very Cherry Carob Cake

Published February 2013


3 c whole white wheat flour
2 c unprocessed cane sugar
1⁄2 to 1 c carob powder
2 tsp baking soda
1 tsp sea salt
2 c water
3⁄4 c extra-virgin olive oil
2 T apple cider vinegar
2 tsp vanilla

1 c natural peanut butter
1 c sweetened carob chips
1 large can cherry pie filling


Preheat oven to 350 degrees. Mix dry ingredients first. When the mixture is lump free, mix in wet ingredients. Continue mixing until you obtain a thin batter. Pour into 8”x 8” pan and bake for approximately 40 minutes. Cool.

Place peanut butter into medium bowl and spread around bottom and sides. Add carob chips and place in microwave on high for 1 minute. Remove and mix thoroughly together. Spread on cooled cake, then spoon the can of cherries on top.

Serves 6-8

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