You can make an Easy Peanut Butter Dog Cake with whole wheat flour, pumpkin puree, and an egg, then top it with a quick yogurt frosting. The batter comes together in one bowl, and the recipe makes one 6-inch cake for about 10 small servings.
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup natural xylitol-free peanut butter
- 1/2 cup plain unsweetened pumpkin puree
- 1 large egg
- 1/4 cup water
- For the frosting: 1/2 cup plain Greek yogurt and 1 tablespoon xylitol-free peanut butter
Yield: One 6-inch cake, about 10 small servings. Prep: 15 minutes. Bake: 25 to 30 minutes at 350°F. Cool: 1 hour.
Instructions
1. Preheat the Oven and Grease a 6-Inch Pan
Set your oven to 350°F. Lightly grease a 6-inch cake pan with cooking spray, covering the bottom and sides so the cake releases cleanly. Place the pan on your counter while the oven heats. The inside should have a thin, even sheen, with no puddles of spray.
2. Whisk the Flour and Baking Soda
Add 1 cup whole wheat flour and 1 teaspoon baking soda to a medium bowl. Whisk until the baking soda is spread through the flour and you no longer see small white patches. Break up any visible flour lumps with the whisk. The dry mixture should look loose and evenly colored before you add it to the wet ingredients.
3. Mix the Peanut Butter, Pumpkin and Egg
In a large bowl, stir together 1/2 cup natural xylitol-free peanut butter, 1/2 cup plain unsweetened pumpkin puree, and 1 large egg. Pour in 1/4 cup water and keep stirring until the mixture is smooth. The peanut butter should be blended in, with no thick streaks left along the sides of the bowl.
4. Fold in the Dry Ingredients
Add the dry mixture of 1 cup whole wheat flour and 1 teaspoon baking soda to the peanut butter mixture. Fold with a spatula, scraping along the bottom and sides of the bowl, until no dry flour remains. The finished batter should be thick and evenly mixed, with a soft texture that holds its shape briefly when you lift the spatula.
5. Spread the Batter in the Pan
Transfer all the batter to your greased 6-inch cake pan. Use a spatula to spread it into the edges and smooth the top, pressing down any high spots. The batter should sit in an even layer so the center and edges rise at a similar rate. Look across the pan to check that the surface is level.
6. Bake Until a Toothpick Comes Out Clean
Place the 6-inch pan in the 350°F oven and bake for 25 to 30 minutes. Check the center with a toothpick at the end of the baking time. When the cake is done, the top should look set and the toothpick should come out clean. Remove the pan from the oven and set it on a rack.
7. Cool the Cake Completely
Let the cake cool for 1 hour. Once it has released from the pan, place it on a rack so air can reach the bottom as it cools. Before frosting, touch the center and the base to check that both feel cool. The top should feel firm and dry, with no warmth left in the cake.
8. Frost With Yogurt and Peanut Butter
Stir 1/2 cup plain Greek yogurt with 1 tablespoon xylitol-free peanut butter until the frosting is smooth and lightly tan. Spread it over the fully cooled 6-inch cake, working from the center toward the edges. Use the back of a spoon to make an even layer. The frosting should stay in place without sliding down the sides.
Tips for Serving and Storing
Cut your cake into about 10 small servings, and offer a piece as an occasional treat. You can top it with a small piece of a baked pumpkin peanut butter dog treat if you already have one on hand.
Keep frosted leftovers covered in the refrigerator. For easier storage, freeze unfrosted slices separately and add fresh frosting after they thaw.
Substitutions and Safety
Use plain, unsweetened pumpkin puree and check both peanut butter labels for xylitol, which is toxic to dogs. Choose plain Greek yogurt without added sweeteners. If your dog has food allergies or a sensitive stomach, check the ingredients with your veterinarian before serving the cake.
