My Red Velvet Holiday Cake is one of my dogs’ favorite treats! I always encourage dog owners to make their dog’s treats as they can be sure of the ingredients actually being used in the recipe. Many stores are now selling beets that have already been cooked. If given the choice, opt for already cooked beets to cut down on preparation time. Carob powder in this recipe adds a yummy factor, provides an array of nutrients, & is completely safe for dogs. The plain Greek yogurt in this recipe is a good source of probiotics which aid in digestion – just be sure the label says “contains live active cultures.” Most importantly have fun making this recipe & watching your dog enjoy the fruits of your labor! – Recipe courtesy of BowMeowRaw’s Christine Filardi!
Red Velvet Holiday Cake
- 3 medium red beets
- ½ cup carob powder
- ½ cup hot water
- 2 cups whole wheat flour
- ½ cup sunflower seed oil
- 2 large eggs
- 1 5-ounce can of tuna in water drained
- 2 cups plain Greek yogurt
Preheat the oven to 350°F. Coat an 8-by-8-inch baking pan with nonstick cooking spray.
Place the beets in a small saucepan with enough water to cover. Bring the water to a boil and cook for about 45 minutes, or until the beets are tender. Set aside to cool. Once cooled, peel then dice the beets. Puree the diced beets in a food processor. You should have about 2 cups of beet puree.
In a large bowl, combine the carob powder and hot water and stir until smooth. Add the beet puree, flour, oil, tuna, and eggs and mix well.
Pour the batter into the prepared pan and distribute it evenly. Bake it for 40 minutes, until golden brown on top. Allow the cake to cool completely in the pan, about 30 minutes, before serving. Once the cake is cooled, ice the top with the yogurt. Cut pieces about 2 inches square, then break up each piece in your dog’s bowl and serve. Cover the leftovers with foil and refrigerate them for up to 3 days or freeze for up to 3 months.