Today is Kuro’s first birthday! It has been 280 days since we drove way up into the mountains to pick out Twinkies new brother. The breeder had two litters born very close together, so when we arrived, there were so many fluffy black balls of joy to look at. It was overwhelming at first, because they were all the same color and about the same size, but once we had been there a while, we started to see their unique personalities begin to come out.
Kuro was so chill that I thought there was something wrong with him at first. He was laying flat on his side and his brothers and sisters were playing over top of him, sitting on his legs and pulling on his ears and he didn’t seem to care one bit. I asked the breeder if he was sick and she said no, that this is just how his personality is. We picked him up and he just sat like a loose sack of potatoes in our arms. We rolled him over to hold like a baby and his long gangly legs just flopped out totally relaxed and trusting. This was our puppy. He was like that then and he is like that now. Even now that he is pushing 100 lbs, when Nate picks him up, he is totally relaxed. Not a care in the world. He is one funny guy and he deserves a special treat for his very first birthday, so I am making him a pumpkin “pup-cake”. All of the ingredients in this cake are canine friendly and human friendly too, so if there is an extra piece left over after the big party, feel free to snag it for yourself. Lets get it started!
To assemble this cake, combine 1 cup of flour, 1/2 teaspoon of baking soda and 1/4 teaspoon of baking powder in a medium bowl and whisk them together. In a separate bowl, whisk together 1 egg, 1/2 cup of pure pumpkin puree, 1/3 cup of apple sauce, 1/4 cup of peanut butter, 1/2 of a banana that has been mashed well and 1 tablespoon of almond milk. Continue whisking until the wet ingredients are smooth and creamy and then add the dry ingredients and mix until they are fully incorporated.
I am using a 6″ springform cake pan, but the recipe will work in anything between 6 and 8 inches. The 6″ cake will be thicker than the wider pans, but this is purely a cosmetic difference. Line the bottom of your pan with parchment paper or grease it to prepare for baking. Transfer the cake batter into the pan and bake at 350 degrees on a middle rack for between 25-30 minutes. The wider your cake pan, the quicker your cake will bake. My 6″ cake was finished at 28 minutes. Once a toothpick comes out clean from the center of the cake, it is ready to go.
Did you know that bananas are a low calorie treat that can boost your dogs immune system and promotes healthy skin and a shiny coat? Did you know that natural unsweetened apple sauce contains vitamins A and C and many antioxidants that promote good eye, bone and skin health in our dogs? Did you know that pumpkin is great for their digestive system and urinary health as well? Although it should be served in moderation, this cake is full of healthy ingredients that are great for our little (and big) buddies.
Once the cake is fully baked, remove it from the oven and transfer it onto a heat proof surface, such as a wooden cutting board or cooling rack. Allow the cake to cool in the pan for about 10 minutes and then transfer the can from the pan onto a cooling rack to allow it to cool fully before decorating and serving. To decorate this cake, I made a little “frosting” with some peanut butter and organic cream cheese. I also decorated it with Kuro’s favorite bones and since it is his birthday, we added a candle. Kuro and his friends loved this cake! I know your pups will too….
Pumpkin PupCake
Ingredients
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 egg
- 1/2 cup pumpkin puree
- 1/3 cup apple sauce
- 1/4 cup peanut butter
- 1/2 banana, mashed
- 1 tablespoon unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees
- Combine the flour, baking soda and baking powder in a small bowl
- Whisk together the egg, pumpkin puree, apple sauce, peanut butter, banana and almond milk in a medium bowl
- Combine the wet and dry ingredients and mix until everything is fully incorporated
- Transfer into a parchment lined or greased 6"-8" cake pan
- Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean from the center
- Transfer to a cooling rack to cool fully before decorating and serving
