Ingredients
1 cup whole wheat flour
1 teaspoon baking soda
1/4 cup natural peanut butter (Xylitol-free)
1/4 cup vegetable oil or melted coconut oil
1/2 cup pumpkin puree (unsweetened)
1/2 cup unsweetened applesauce
1 large egg
1/2 cup shredded carrots (optional)
For Frosting: 1/2 cup plain Greek yogurt
For Frosting: 2 tablespoons peanut butter
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 6-inch round cake pan with coconut oil.
Step 2: In a medium bowl, combine the peanut butter, oil, pumpkin puree, applesauce, and egg until smooth.
Step 3: Fold in the shredded carrots if using, then gradually stir in the whole wheat flour and baking soda until just combined.
Step 4: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Step 5: Allow the cake to cool completely in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Mix the Greek yogurt and peanut butter for the frosting and spread it over the cooled cake before serving to your spoiled dog.
Notes
Always ensure your peanut butter is free from Xylitol. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg