A few weeks ago we celebrated Powder’s 9th birthday! I can’t believe we’ve had the wonderful little man in our lives for so long.
I wanted to do something special for him so I baked him up his own dog-friendly macrobiotic peanut butter birthday cake – with icing!
The little man was only too happy to eat it up. I had wanted to get him a little birthday hat, too – for adorable photo ops, poor dog – but couldn’t find any in the stores… so I made him a foam birthday crown. It was quite the enjoyable craft project.
It was hard to get him to wear the crown for a photo, but once I gave him permission to eat his cake he didn’t seem to care about it at all.
Mind you, the moment he licked up his last crumb, he bat the crown off in a single swipe!
I knew I didn’t want to bake up a big cake for him (even though the cake is totally edible for humans, too) – just something small enough for him to enjoy on his own.
I decided a ramekin would be the perfect size for a doggie birthday cake. Now I just had to come up with a recipe that fit inside a single ramekin…
Surprisingly enough, my first attempt at a recipe created a moist, fluffy, and delicious cake!
The recipe calls for a lot of ‘pinches’ and ‘dashes’ (less than ¼ tsp) as opposed to specific measurements; this is a great opportunity to work on your intuition in the kitchen!
– ¼ cup brown rice flour
– pinch of baking soda
– pinch of baking powder
– pinch of salt
– ¼ cup almond milk (or oat, rye, hemp, etc.)
– 2 tbsp. peanut butter
– dash vanilla
– 1 tsp. safflower oil + additional to grease ramekin
– 1 tbsp. arrowroot
– 1 tbsp. almond milk (or oat, rye, hemp, etc.)
– 1 tbsp. + 1 tsp. peanut butter
Preheat oven to 375F.
In a bowl, combine flour, baking soda, baking powder, and salt.
In another bowl, mix almond milk, peanut butter, vanilla, and oil until smooth. You may have to start slow and really work the peanut butter out to prevent splashing of the milk and oil.
Combine wet ingredients with dry ingredients until smooth. Grease your ramekin and pour the batter in, smoothing the top out.
Bake for about 20 minutes or until golden and fragrant, and a toothpick inserted comes out clean.
For the icing, use a small bowl to create a paste with the arrowroot flour and milk, then work it into the peanut butter slowly. I used a fork for this and it ended up creating a light and fluffy, very spreadable icing!
Let the cake cool fully before spreading the icing over.
I decorated his cake with natural carob chips – a safe chocolate-like alternative for dogs and humans alike!