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Dog Cake Recipe

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Ingredients Method Notes

Ingredients
  

For The Cake
  • ¼ pound ground beef
  • Half carrot, washed and peeled
  • 3-4 broccoli florets
  • ¼ cup quick oats
  • 1 large egg
For The Icing
  • 1 sweet potato
  • Half can of salmon, plain and in water

Method
 

Make The Cake
  1. Pre-heat oven to 350ºF.
  2. Measure meat and put it into a mixing bowl. Set aside.
  3. In a food processor, chop carrot and broccoli. Pulse several times, until you're left with teeny tiny veggie pieces. But, don't overprocess. Add to mixing bowl.
  4. Add remaining cake ingredients into the mixing bowl. Using your hands, mix everything together until thoroughly combined.
  5. Press meat mixture into a greased mini-springform pan. Bake for 50 minutes.
Make The Icing
  1. About 15 minutes before your dog cake is finished baking, begin prepping the icing. Using a fork, poke holes into the sweet potato. Microwave for about 7 minutes, or until soft.
  2. Let sweet potato cool. Once cooled, scrape the potato into a mixing bowl. Ditch the skin!
  3. Drain canned salmon and add half can of plain salmon to sweet potato. Using a fork, mash together until thoroughly combined. Set aside until the cake is out of the oven and cooled.
Ice The Cake
  1. Once your dog cake is out of the oven and cool enough to handle, use a sharp knife to cut off the top. This will create a flat surface before icing.
  2. Either with an icing spatula or your hands, use the sweet potato/salmon mixture to ice your dog cake.

Notes

  • Cut the cake into smaller, bite-sized pieces before serving to your dog (to avoid a choking hazard)
  • Store cake in an airtight container in the refrigerator for up to 3 days. 
  • If you have leftover cake after 3 days, slice and freeze (like you would a meatloaf)!