I’ve officially turned into one of those people that makes a birthday cake for their dog.
Part of it is because I’m a blogger that needs content but a bigger part of it is that I love my dogs on that level that’s a few notches down from putting their face on a t-shirt or letting them eat out of mouth.
That’s called boundaries and self respect.
Today’s cake happens to be for Nomi, aka accepts frozen mango as treats aka mrs. steal yo’ pillow aka has paws that look just like furry kitten heels Mariah Carey would wear. I love this dog so so much because she is v crazy v cute and v sweet, just like me.
Also maybe it seems like a lot to make your dog a cake, but when I compare it to the money we spend on special dog food for her allergies or that one time we took her to the vet at 1 in the morning because she wasn’t eating to find out she just had irregular gas patterns (bitch just literally had gas) making a cake and frosting it in way under an hour seems like a walk in the park. But like a walk in the park without her because sometimes she gets way too excited to see anything else that moves.
Obviously this is just a once a year treat, twice if you’re like me with two dogs, six on a ranch if you’re my dream, so it’s not a big deal that it might have some extra calories. There’s no dairy in the actual cake itself, and the flour is brown rice flour so it’s wheat free which is almost always a good thing with a lot of dogs.
And if cake isn’t your dog’s thing then I’ve got you covered with frozen yogurt and dog treats.
But like, we know no dog says no to cake.
Wheat-Free Doggy Cake
Makes 10-12 cakes, depending on size of the cookie cutter
For the Cake:
1 1/2 cups applesauce
2 large eggs
1/4 cup olive oil
1/4 c honey
1 1/2 cups brown rice flour
1 1/2 teaspoons baking soda
For the Frosting:
2 tablespoons low-fat cream cheese
1 tablespoon all natural nothing added peanut butter
1 tablespoon low fat milk
Preheat your oven to 350 and grease a 9×13″ pan (I got this cutie baking sheet from target and it’s A+) and line it with parchment paper.
In a large bowl whisk together the applesauce. eggs, olive oil, and honey. Sprinkle over the flour, then sprinkle over the baking soda, and fold everything together just until it’s combined. Pour the batter into the prepared pan and spread it out.
Bake for 15-20 minutes, until lightly golden brown and a toothpick inserted comes out clean.
Let the cake cool completely then remove from the pan using the parchment paper and cut out the shapes using whatever you want. I use a large bone shape, because dogs. This has penis potential so obviously you can also go the circle or dog shape just do whatever your heart wants.
To make the frosting mix all the ingredients together until smooth, then spread it over the cut out cakes. If you’re a little extra like me and need cleaner edges, pipe it out along the edge then fill it in and smooth it out. If not serving right away, refrigerate the cakes covered for no more than a couple hours, the frosting starts to get weird after that. Buuut the cake and frosting can both be made the day before and kept separate. Store the cake at room temperature and the frosting in the fridge until ready to serve.
