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Two-layer dog birthday cake with oats, peanut butter, banana, and pumpkin, topped with Greek yogurt frosting.
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5 from 1 vote

Dog Cake

This adorable two-layer dog cake is made with oats, peanut butter, banana, and pumpkin puree and finished with a Greek yogurt icing. Perfect for a dog birthday.
Prep Time10 minutes
Cook Time30 minutes
Cooling30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 cake
Author: Kristen Chidsey

Equipment

Ingredients

  • cooking spray or coconut oil for greasing ramekins
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • ¼ cup creamy natural peanut butter see note
  • ¼ cup pumpkin puree NOT pumpkin pie puree
  • 1 medium ripe banana broken into small chunks
  • 2 large eggs lightly whisked
  • ½ cup plain Greek yogurt for icing

Instructions

  • Position a rack in the center of the oven and preheat to 350℉. Generously grease two ramekins with coconut oil, cooking spray, or butter.
  • Add the oats and baking soda to a food processor fitted with an s-blade and process until a flour-like consistency has been reached.
    Oats processed in small food processor for base of dog cake.
  • Add the peanut butter, pumpkin puree, banana chunks, and whisked eggs to the food processor and process until everything is combined and smooth.
    Dog Cake batter made with eggs, oats, pumpkin, banana, and peanut butter processed in small food processor.
  • Evenly divide the batter between the two prepared greased ramekins and place on a small tray. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
    Two dog friendly cakes baked in small ramekins on wire rack.
  • Let the cakes cool in the pan on a cooking rack for 10 minutes. After 10 minutes, run a knife around the edges, carefully invert to remove the cakes from the ramekins, and continue to cool completely.
    Two dog cakes made with oats and peanut butter on cooling rack cooling.
  • Once cooled, spread a thin layer of greek yogurt on one of the layers. Place the second layer on top of the first and finish icing with the Greek yogurt as desired.
    Two-layer dog birthday cake with oats, peanut butter, banana, and pumpkin, topped with Greek yogurt frosting.

Notes

Peanut Butter: I recommend using natural creamy peanut butter which is unsweetened and contains no added oils. 
Pumpkin Puree: Be sure you use 100% pumpkin puree, not pumpkin pie filling, which contains spices and sweeteners that are not suited for dogs. You can swap the pumpkin out for plain Greek yogurt. 
Single Layer Option: Bake in a 6-inch greased cake pan for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Swap Oats for Flour: Use ⅓ cup of all-purpose flour in place of oats. Process the banana, eggs, pumpkin puree, peanut butter, and baking soda until smooth and combined. Then fold in the flour and bake as directed.
Storage: Store any leftover dog cake in an airtight container in the refrigerator for up to 3 days. 
Disclaimer: Please check with your vet to ensure this dog cake is safe for your dog. 
Nutrition is based on ENTIRE cake. I would recommend serving a small portion at a time based on the size of your dog. 

Nutrition

Calories: 878kcal | Carbohydrates: 79g | Protein: 45g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 377mg | Sodium: 1576mg | Potassium: 1349mg | Fiber: 12g | Sugar: 27g | Vitamin A: 10289IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 6mg
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