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Dog Cake Recipe

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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

Instructions
 

Make The Cake

  • Pre-heat oven to 350ºF.
  • Measure meat and put it into a mixing bowl. Set aside.
  • 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.
  • Add remaining cake ingredients into the mixing bowl. Using your hands, mix everything together until thoroughly combined.
  • Press meat mixture into a greased mini-springform pan. Bake for 50 minutes.

Make The Icing

  • 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.
  • Let sweet potato cool. Once cooled, scrape the potato into a mixing bowl. Ditch the skin!
  • 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

  • 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.
  • 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)!