Whether it's for National Dog Day, a birthday, or you just need to add some sweetness to your Wednesday, there's always a good reason to eat some cake! Check out our 3 favorite dog-friendly cake recipes that you can make to celebrate every occasion:

Carob Pupcakes with Peanut Butter Frosting

Makes 12 mini cupcakes

What You'll Need:

2 Tablespoons carob powder
1/2 cup rice flour (We used organic brown rice flour)
1 tsp baking powder
1/3 cup unrefined coconut oil
1/3 cup plain Greek yogurt
1 free range egg

Frosting:
3 Tablespoons plain Greek yogurt
1 ½ Tablespoons creamy peanut butter (unsalted with no added sugars)

Instructions:

  1. Preheat oven to 350ºF / 175ºC. In a small bowl, stir together carob powder, rice flour and baking powder.
  2. In a separate bowl, mix coconut oil, Greek yogurt and 1 egg until well combined.
  3. Add carob/rice flour mixture and stir until mixed.
  4. Spoon mixture into mini muffin pan. Bake for 12 minutes.
  5. While pupcakes are baking, prepare frosting by stirring together Greek yogurt and peanut butter in a small dish. Transfer frosting to a plastic zip bag, cut a small hole in one corner and pipe on top of cooled pupcakes.
Lola The Pitty

Recipe by Lola The Pitty

Peanut Butter & Pumpkin Birthday Cake

Makes (1) 6-inch layer cake.

What You'll Need:

1/4 cup vegetable oil
1/2 cup pumpkin puree
1/4 cup peanut butter
1 egg, room temperature
2/3 cup flour
1 teaspoon baking soda

Frosting:
1 cup greek yogurt
1/4 cup peanut butter

Instructions:

For the cake:

  1. Preheat the oven to 350°F and grease two 6 inch rounds. Set pan aside.
  2. In a large bowl, mix the pumpkin, peanut butter, and oil together until well mixed. If you’re using a stand mixer, about 2 minutes. Add the egg and mix well. Add in all the dry ingredients and using a rubber spatula, fold into the wet until well mixed.
  3. Divide the batter into two pans and bake for 18 minutes or until a toothpick inserted in the middle comes out clean.

For the frosting:

  1. In a stand mixer fitted with the whisk attachment, beat the yogurt and peanut butter until light and fluffy, about 3 minutes.
  2. Once the cakes have cooled frost them. If you would like a two layer cake, you can leave the two cakes as is. If you would like a 4 layer cake, use a long serrated knife to cut each layer in half. Place one half down on a cake stand or plate and spread a thin layer of “frosting.” Place the next layer on top and repeat until all layers are assembled.
  3. Celebrate your pup and enjoy!
Broma Bakery

Recipe by Broma Bakery

Sweet & Salty Dog Birthday Cake

Makes (1) 8-inch layer cake.

What You'll Need:

1/4 cup peanut butter
1/2 cup pure unsweetened pumpkin puree
1/2 cup unsweetened applesauce
2 tablespoons organic raw honey
2 eggs 3 tablespoons bacon fat
1 cup organic unbleached flour
1 teaspoon baking soda

Frosting:
1/2 cup plain Greek yogurt
1/4 cup peanut butter
4–5 slices of thick applewood-smoked bacon

Instructions:

  1. Preheat the oven to 350 degrees F. Grease an 8″ round baking pan and line with parchment paper.
  2. Pan fry the thick slices of bacon until crisp. Set the bacon aside and reserve the bacon fat.
  3. In a large bowl, whisk 3 tablespoons of bacon fat with the peanut butter, pumpkin puree, applesauce, and honey until combined. Whisk in the eggs. Stir in the flour and baking soda until the batter is well combined, but do not over-mix.
  4. Pour the batter into the prepared pan and bake until the top of the cake springs back when touched and a knife inserted in the center comes out clean, about 25-30 minutes.
  5. Make the frosting by stirring the yogurt and peanut butter together until smooth.
  6. When the cake is completely cool, slice the cake in half through the middle. Fill the cake with half the frosting, and top with the rest. Decorate the cake with the cooked bacon. Enjoy!
Parsnips and Pastries

Recipe by Parsnips and Pastries