Man’s best friend deserves the best treat on their birthday. That’s why we’ve created this delicious birthday cake for dogs, made with dog-friendly ingredients.
The base of this cake is packed with peanut butter, carrots and honey, and slathered with potato-based icing and yummy dog treats. You can make this cake extra special by topping it with homemade dog biscuits.
Can dogs eat normal cake?
We wouldn’t recommend feeding your dog a chocolate fudge cake or sticky toffee pudding on their birthday, however, you can treat them to homemade dog cake with dog-friendly ingredients.
Normal cakes contain ingredients that can cause allergies and ingestion in dogs, like chocolate, fats and sugars.
What kind of birthday cake can dogs eat?
You should use flour that is easy for them to digest, like Allinson’s Self Raising Wholemeal Flour. Other dog-friendly ingredients we’ve used are carrots, peanut butter, honey and potato.
Other dog-friendly ingredients you can use include coconut oil, pumpkin, apples and apple sauce.
Can puppies eat dog birthday cake?
This recipe is also safe for puppies to eat. You could also make this cake smaller, or into a few smaller cupcakes to make it more puppy-friendly, just like these Pawsecco Dog Cupcakes.
These dog treats are not a meal substitute and should only be given as part of a healthy balanced diet and plenty of fresh clean water should be available at all times.
12 ingredients7 steps
Low Sugar
Method
Step 1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 18cm springform cake tin with baking parchment.
Step 2
Put the flour, bicarbonate of soda and baking powder into a mixing bowl and make a well in the centre.
Step 3
In a separate bowl add the egg, honey, peanut butter and oil and whisk with an electric mixer until thick and creamy. Using a wooden spoon gently mix the egg mixture into the flour then stir in the carrots.
Step 4
Pour the cake mixture into the prepared tin and level the top out with a spatula. Bake in the preheated oven for 30-35 minutes, until well risen, golden brown and firm to the touch. Insert a skewer into the centre of the cake; it should come out clean if cooked. Allow the cake to cool for 10 minutes in the tin, then turn out onto a wire rack.
Step 5
Meanwhile, to make the potato icing, heat a small pan of water, add the potatoes, bring to the boil then simmer for 15 minutes or until the potatoes are tender when pierced with a knife. Drain the potatoes, return them to the pan and mash until smooth with a potato masher. Set aside to cool.
Step 6
Put the cold potatoes into a mixing bowl with the yogurt and peanut butter then using an electric hand mixer whisk until smooth.
Step 7
Spread ⅓ of the potato icing over the cooled cake then fill a piping bag fitted with a large star nozzle with the remaining potato and swirl some rosettes around the edge of the cake. Finally decorate with your dog’s favourite treats.
Ingredients
MetricImperial
For the cake
150g
Allinson's Self Raising Wholemeal Flour
1/2 tspBicarbonate of Soda
1/2 tspBaking Powder
1Medium egg
2 tbspRunny honey
75gProper Nutty Smunchy Peanut Butter
100mlVegetable Oil
100gCarrot(s) (finely grated)
For the decoration
300gPotatoes, peeled and chopped into 3cm chunks
50mlUnsweetened natural yogurt
20gProper Nutty Smunchy Peanut Butter
handfulDog treats, optional
Utensils
Piping bag
Masher
Mixing bowl
Grater
Skewer
18cm round sponge tins
Electric mixer
Wooden spoon
Pan
Nutritional information per 63g serving
Energy 208cal
Fat 13g
of which Saturates 1.8g
Carbohydrates 17g
of which Sugars 4.4g
Protein 4.8g
Salt 0.39g
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
