Happy Monday everyone!
I am surprisingly back so soon, but have been wanting to share this cake recipe I made for Lorenzo’s birthday back in February. He scarfed down every bit of it over the 3-4 days I gave him small portions of it. I made it a second time and tweaked the recipe to make it Paleo because it honestly hurt my Mommy heart to give him gluten (wheat flour) for the first time. Mind you, I flew back into town just in time for his birthday the night before. I assumed I had almond flour in the pantry (because it’s a staple for me!) but we didn’t, I didn’t want to chance coconut flour’s consistency with this new recipe, and somehow found an unopened bag of regular flour in the back of the pantry that I most certainly did NOT purchase. (But, I know who did…) So after making the cake following the original recipe, I knew I just HAD to make it again and healthier so he had a nutritious treat. I am that dog-mom and I am proud of it. =)
For any new readers: Yes, Lorenzo is our dog. Yes, I feed him grain free and gluten free. And yes, he eats healthier than the hubby and I combined.
PALEO PUPPY CAKE:
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/8 cup coconut oil
- 1/4 cup raw almond butter
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 cup coconut milk flesh (chill the can of coconut milk for 24 hours in the refrigerator)
- 1/4 cup almond butter
Preheat the oven to 350* F. Use coconut oil or a coconut oil or avocado oil baking spray to coat the baking dish.
Combine the almond flour, coconut flour, and baking soda together in a mixing bowl. In a separate bowl, combine the wet ingredients: melted coconut oil, almond butter, unsweetened applesauce, pumpkin puree, and egg. Add in the dry ingredients to the wet ingredients, mixing thoroughly with a hand mixer.
Pour the batter into your baking dish and bake for approximately 20-25 minutes. Use a toothpick to check that the cake is cooked through.
Allow the cake to cool completely before adding the frosting.
While the cake is in the oven, prep the frosting by scooping out the firm coconut milk flesh from the top of the can into a bowl. Add in the raw almond butter and stir thoroughly and continue to adjust the amounts until you get the right consistency to be able to spread the “frosting”. If you see specs of coconut milk in the frosting do not be alarmed! The coconut milk may need to soften a little bit.
When you’re finished with frosting the cake, decorate as you desire and you can serve it to your doggy so long as it’s cooled all the way through so it won’t hurt their little mouth. The cake should be good stored in the refrigerator for up to 5 days.
Here’s the bone cake pan & decor set I used:
But, can we just talk about these other cute options?!?!?! I’m having visions of Lorenzo’s second birthday party!
Have you ever made homemade treats for your pets? This was my first time, but I knew I would make Lorenzo’s cake as soon as his first birthday ever crossed my mind. I wanted to have a full on puppy party but given I was out of town for over three weeks leading up to the night before his birthday we just couldn’t make it happen this year…
Wishing everyone a wonderful day ahead and a blessed rest of the week!