Dogs share our love for sweets, so it seems only fitting that we demonstrate our affection and appreciation to our favorite canines with a special cake. And since it’s national pet day – let’s bake mini creamy peanut butter cakes.
When Jeffrey and Sonya Cox of Florence, AL were gifted an enchanting Cavalier King Charles Spaniel, they understood that this valuable royal canine, the preferred pet of King Charles II deserved a royal lifestyle. Hence, Bella receives monthly spa treatments which include shampoo, massage, dental cleaning and more. On Bella’s recent birthday they decided to celebrate it with a doggie birthday cake. Searching for a specialty cake for their dog was no easy task, so they enlisted the help of a cake baker.
If locating a baker or bakery that makes canine-edible cakes is impossible, don’t dismay, there are other options. Dogs may drool over our sweet treats but we know that all human food ingredients aren’t healthy for pets to ingest. In fact, some can have a toxic effect. So it’s important to serve our pets cakes made with ingredients suited to their unique physiology.
There are commercially prepared cake mixes available in a variety of flavors: pumpkin spice, banana, red velvet, and more specifically formulated for dogs. The ingredients list should be carefully scrutinized to ensure that the product does not contain anything that your dog is allergic to or you consider an unhealthy choice.
The best way to ensure that your dog enjoys a delicious and nutritious cake is to make the cake yourself using wholesome ingredients. Use organic products when possible, with no artificial sweeteners, no added salt or sugar.
This naturally yet slightly sweet Creamy Peanut Butter cake is sure to delight your dog on his birthday, national pet day, or other special occasion.
Creamy Peanut Butter Pupcakes
Yield: 14 mini muffins (or 6 regular-size muffins)
½ cup gluten-free 1 to 1 rice baking flour
1 teaspoon baking soda
1/3 cup unsweetened apple sauce
1/3 cup coconut oil
1 large egg
1/3 cup plain Greek yogurt or plain, whole milk, grass-fed yogurt
2 tablespoons organic, natural peanut butter or nut butter (with no macadamia nuts)
Add flour and baking soda to a food processor and pulse to combine. (You can use a large bowl and hand mixer, if you prefer.) Place remaining ingredients in the food processor or bowl and mix thoroughly until batter is smooth and creamy. Coat the insides of a mini muffin pan with additional coconut oil. Fill the muffin cups with batter. Bake at 350° F. for 12 to 15 minutes until golden. Remove muffins with a spoon and allow to cool on a wire rack before serving.
Creamy Peanut Butter Frosting
Frosting is yummy, but optional.
To make frosting, stir ½ teaspoon of organic peanut butter into ¼ cup of plain Greek yogurt.
Store the frosting in the refrigerator and spread on top of the cupcakes when ready to serve.
Special thanks to the Cox family and to Miss Bella for posing for our photo.
In case you were wondering, its a frozen blueberry on top of the mini pupcake pictured above, and not a grape.
About the Author:
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success.
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