Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
6
votes
Grain-Free Dog Birthday Cake
Make a grain-free dog cake for your furry family member!
Prep Time
25
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings:
1
mini dog cake
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
2
cups
(
224
g
)
chickpea/garbanzo bean flour
1
teaspoon
baking soda
½
cup
(
129
g
)
natural creamy peanut butter
stir to incorporate any oil on top
3
tablespoons
honey
3
tablespoons
melted coconut oil
2
large eggs
½
cup
(
118
ml
)
water
1
cup
(
125
g
)
shredded apples (about 1 large apple, peeled)
For the frosting
½
cup
(
100
g
)
plain Greek yogurt
3
tablespoons
natural creamy peanut butter
Instructions
Preheat oven to
350
°F
(
177
°C
)
. Heavily grease the insides of two 16-ounce oven-safe ramekins with melted coconut oil. Set aside.
In a large bowl, whisk together flour and baking soda.
In a medium bowl, stir together peanut butter, honey, coconut oil, eggs, and water.
Pour the liquid mixture into the dry ingredients bowl and stir until everything is incorporated. Gently fold in the shredded apples.
Divide the batter evenly amongst the prepared ramekin dishes.
Place ramekins on a baking sheet then bake uncovered for 45 minutes, or until a toothpick inserted into the center comes out clean.
In the meantime, stir together the ingredients for the frosting in a small bowl and set aside.
Once done baking, let cakes cool completely then using a sharp knife, run it around the edges of the cake then invert.
Slice cakes in half horizontally. Alternate frosting layers then gently frost the outside of the cake.
Serve to your sweet puppy!
Notes
Adapted from
A Cozy Kitchen
Nutrition
Serving:
1
cake
|
Calories:
2452
kcal
|
Carbohydrates:
225
g
|
Protein:
105
g
|
Fat:
134
g
|
Saturated Fat:
53
g
|
Polyunsaturated Fat:
25
g
|
Monounsaturated Fat:
42
g
|
Trans Fat:
0.03
g
|
Cholesterol:
334
mg
|
Sodium:
1981
mg
|
Potassium:
2912
mg
|
Fiber:
32
g
|
Sugar:
96
g