Dog Birthday Cake (GF)
Ingredients
For the Cake
- 1 cup brown rice flour
- 1 tablespoon cinnamon anti-fungal, great for dogs with allergies
- 1 teaspoon baking soda
- 1 cup pumpkin puree good source of fiber
- 1/2 cup coconut oil, melted for skin and internal health
- 3 tablespoons honey great for allergies
- 1/4 cup water
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
For the Frosting
- 2 bananas mashed
- 1 tablespoon peanut butter all natural
- 3/4 cup unsweetened shredded coconut
Instructions
For the Cake
- Preheat oven to 350 degrees and line a pie/cake pan with parchment paper (NOT wax paper).
- Combine the flour, cinnamon, and baking soda in a large bowl.
- Mix in the pumpkin puree, coconut oil, honey, water, and vanilla.
- Stir in the apple cider vinegar.
- Pour the mixture into your prepared pan.
- Bake for 50-60 minutes. Allow cake to cool.
For the Frosting
- Stir all ingredients together in a large bowl.
- Spread on top of the cake and sprinkle with extra coconut.
This post was originally done on our past dog, Molly’s 7th birthday, but I updated the pictures after we celebrated her 10th birthday and made this favorite cake of hers again 🙂
My amazing dog Molly turned 7 this year… I cannot believe she’s been in my life for 7 years now! She is the craziest, wildest, sweetest and most loving dog EVER and I don’t know what I’d do without her. Enough of the sappy stuff though, let’s get to more important things… like BIRTHDAY CAKE! I am the crazy dog mom that HAS to make some sort of birthday dessert for Molly every year – she has never had a birthday where she did not get some kind of homemade dessert, and she never will. Every year I make a goal to find a new, fun recipe for her to test out (last year’s was these yummy PUPCAKES), and I have got to say that this years’ recipe from Kristina Plummer is the best one yet… And with the speed at which Molly ate it, I think she agrees!
Molly has allergies to wheat, so you will notice that many of my pet recipes use rice flours instead. Even if you’re dogs aren’t allergic, I think it’s just good practice to avoid too much wheat or gluten in their diets anyways as they do not offer many nutritional benefits compared to other ingredients they could be eating. So with that in mind, the base of this recipe is brown rice flour rather than all-purpose flour. To that, you add cinnamon and baking soda. And then pumpkin (which Molly absolutely loves… this is a staple in our cupboards for her), coconut oil, honey (which is great for helping with allergies if you use local honey), water, and vanilla. And finally add some apple cider vinegar which will combine with the baking soda to help the cake rise.
Once the cake comes out of the oven you need to let it cool completely so your pups don’t burn their mouths. This was a very hard thing for Molly to do… she stared at me forever like I was crazy because the cake was clearly baked and she should be eating it, right!? Once the cake is cooled, top it with the banana peanut butter ‘frosting’ and sprinkle it with some unsweetened coconut (don’t use sweetened coconut, your dogs do not need any extra sugar in their diets). And now it’s finally time for you to put a candle on top, sing happy birthday, and let them (finally) eat their cake – Molly finished hers in less than 30 seconds, so I’d call that a success… HAPPY BIRTHDAY MOL!!!
