I had a challenge: to make a dog safe grain-free birthday cake for a very special Malamute who was turning four. Keep scrolling to see whether or not she liked it (hint: she loved it).
The original recipe called for strawberries and while I did put some in the cake batter I ended up swapping out the strawberry topping for her favorite fruit: mangos.
I could not find chickpea flour so I swapped it out with almond flour. It worked except that the almond flour I used was a little grainy so I recommend using the fine ground almond flour. The cake overall was very moist and kind of crumbled easily so you could try adding 1/4 cup more.
Servings: 8
Ingredients:
2 1/4 cup grain-free flour such as chickpea or almond (oat can also be used)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 cup naturally refined coconut oil, liquid
2 tsp lemon juice
1/2 cup smashed or finely chopped fruit such as strawberries, banana, mango
1 tsp honey, optional
1 cup unsweetened almond milk (do not use the vanilla flavor)
Topping:
1 cup non-fat plain Greek yogurt
Fruit for decoration
Directions:
Preheat oven to 350 and line a 7 inch cake tin. If you have a larger tin you can easily 1.5x this recipe and bake for closer to 35-40 minutes. Combine flour, cinnamon, baking powder and baking soda in a medium bowl. In another bowl whisk together your liquid coconut oil and lemon juice. Add your liquid to your flour and mix. Fold in your mashed fruit and honey if using. Pour batter into your cake tin and bake for 30-35 minutes or until cake has set. Let it cool then set in the fridge for 30 minutes. Once set, spread some yogurt on the top and top with more fruit.
Recipe inspired from Cotter Crunch.
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