Our little pup is now 4 years old! When we first got Ollie, he was 10 months old, underweight and very scared. The little guy was found on the streets of Riverside, when the awesome people at Adopt & Shop found him and brought him back to the Culver City shelter. My sister decided to foster him for Christmas where the fiance and I met him and the three of us became a family.
Now he’s 4 years old, incredibly smart and a little sassy at times. Dogs are such amazing companions, we honestly don’t deserve them.
This year for the big 4th birthday, I decided to bake Ollie a peanut butter cake. The original recipe is from The Almond Eater. Below is my version with a few adjustments.
Ingredients for the cake
1 cup of wheat flour (I am partial to Bob’s Red Mill)
1 tsp of baking soda
1/4 cup of coconut oil
1 egg
1/3 cup of honey
1/2 cup of organic applesauce
1/4 cup of almond butter
1 tsp bourbon vanilla extract (regular works too)
Ingredients for the icing
1/2 cup of plain Greek yogurt
1/4 cup of almond butter
blueberries for decoration
Instructions
Preheat oven to 350 degrees F.
Mix flour and baking soda into a large bowl and set aside.
In a separate large bowl, mix all your wet ingredients together besides the coconut oil. Melt the coconut oil in the microwave and mix into the wet ingredients last.
Fold the wet ingredients into the bowl with the dry ingredients.
Pour the batter into a round baking pan. I’d go with a 6 inch pan for a small dog, 8 or 10 inch for a bigger dog. You can also make mini cakes using a muffin tin.
Bake the cakes for 20 – 30 minutes. Prick the cake with a toothpick to make sure it comes out clean.
Let the cakes cool on a cooling rack.
I wanted to make a double layer cake, and ended up cutting out two rounds from my 8 inch cake to make 2 mini cakes.
Mix together the Greek yogurt and almond butter to make your icing.
Ice your cake and top with blueberries, raspberries or whatever dog-safe fruit your pup likes.
Happy birthday dear Ollie!
JULIENNE CARROTS 