Oh, the Look My Dog Gives Me for This Cake
If there's one thing I've learned about baking for dogs, it's that they care even less about perfect cake layers than I do. The first time I made this Sweet Potato and Oatmeal Dog Cake, I was skeptical—my pup, Barney, is a bit fussy (he'll ignore green beans but will eat a sock, go figure). But let me tell you, this dog cake gets tail wags, head tilts, and—once—an ill-advised leap onto the counter. Honestly, watching Barney try to lick the bowl before I'd even scraped it out was almost better than the eating part. Almost.
Why You'll Love Making This (Even If You're Not a "Cake Person")
I trot this recipe out for Barney's birthday, adoption anniversary, or, sometimes, just because he gave me the best puppy eyes after a rainy walk. My nephews occasionally ask for a slice too (not joking), though I usually steer them toward the cookies instead. It's one of those recipes that's impossibly forgiving; if you get distracted (as I do, usually by my dog), it still seems to work out. I do get a little grumpy peeling the sweet potatoes, but it's worth it—the results are outrageously pup-approved. And my kitchen smells oddly like Thanksgiving, which isn't a bad thing on a Saturday morning.
What You'll Need (Ingredient-wise, I Mean)
- 1 medium sweet potato (about 1 cup, mashed) – I've used baked, steamed, or microwaved. My gran said only oven-roasted counts, but I'm not that patient.
- 1 cup rolled oats – I sometimes blitz them quickly in the blender if I'm aiming for a finer texture. Quick oats work in a pinch.
- 2 eggs – large or, well, whatever you find in the fridge really.
- ½ cup unsweetened applesauce – or, full disclosure, I've swapped in pumpkin puree and nobody but me (and maybe the dog?) noticed.
- ¼ cup peanut butter (make sure it's xylitol-free) – Smooth is easier to mix, but chunky gives funny little pockets.
- ½ teaspoon baking powder – I have skipped this when out; cake is just denser.
- 1 tablespoon honey (totally optional; my sister thinks this is OTT but Barney loves it)
How To Make It (No Need to Stress)
- First, get a 6-inch round cake tin or whatever you’ve got that’s roughly cake-shaped; just grease it lightly or line with parchment if it’s a stickier sort.
- Peel and cook the sweet potato, then mash it in a medium bowl. I usually microwave it for about 6 mins wrapped in cling film (it’s a Scottish thing, I think?).
- Add oats, eggs, applesauce, peanut butter, baking powder, and honey to the mashed potato. Mix it all up! This is when it looks like questionable porridge, but trust the process.
- Pour (or, let’s be honest, scrape) the batter into your prepared tin. Flatten the top with a spoon, or just shake the tin a bit if you’re feeling lazy.
- Bake at 350°F (180°C) for 30-35 minutes. Your oven might have a mind of its own—mine sometimes finishes closer to 28 or takes a bit longer; just check with a toothpick or, in my case, a fork.
- Let it cool in the tin for at least 10 mins. If you try to rush it, it’ll fall apart (ask me how I know...)
- Frost with a bit more peanut butter or plain Greek yogurt if you like—just don’t go overboard, or you’ll have one seriously excitable dog.
Notes from My Less-than-Perfect Kitchen
- I've tried mixing everything in the food processor—it gets gummy fast, so stick to a bowl and spoon if you can.
- If your cake comes out wobbly, let it cool; it firms up. In fact, I think this tastes better the next day (if it lasts that long).
- Sometimes I forget the honey. Nobody noticed. Including me until after Barney devoured it.
If You Fancy a Change (Or Just Want to Use Up What’s in the Cupboard)
- I tried grated carrot instead of sweet potato—turned out a bit crumblier, but my neighbor’s lab ate it in record time.
- Banana instead of applesauce: not bad, but a bit sticky. Actually, I find it works better if you mash the banana smooth before adding.
- I once tried coconut flour... let’s not talk about that concrete experiment again.
Gear You'll Need, Unless You Like Living Dangerously
- 6-inch cake tin (Or, clean tuna can with the top and bottom cut out in a pinch. It's a bit rustic but, hey, who's judging?)
- Mixing bowl
- Potato masher or fork (elbow grease works wonders)
- Oven (though I once did mini cupcakes in my air fryer and they were fine... if a bit lopsided)
Storage—If You Need It (We Usually Don’t!)
Pop leftovers in an airtight box in the fridge for up to 4 days. Or so I’ve heard... actually, in my house it never lasts more than a day! If you want to freeze it, wrap slices between bits of parchment and it keeps for a few weeks. Supposedly.
How We Serve It—Just for Fun
I like to stick a dog biscuit on top as a makeshift candle (birthday tradition in our house) and cut the cake into chunky wedges to share with doggy pals. Sometimes, we let Barney have his piece outside because he's a crumb dropper, bless him.
My Top Tips, Learned the Hard Way
- Let the cake cool—otherwise you’ll have squashed mush instead of neat slices. I once tried to speed this up in the fridge and oh boy, soggy bottom central.
- Don’t use salty peanut butter. Barney drank half his water bowl after my first go.
- Don't overmix once the oats are in—the cake will be weirdly bouncy. Wish someone had warned me.
Dog Cake FAQs, as Asked by My Friends (and Me)
- Can people eat this too? Well, sure, technically... It’s basically oats, potato, and peanut butter, but it’s not exactly a showstopper for humans. My nephew said "it needs sugar!"
- Is it safe for puppies? Yup, all the ingredients are puppy-safe, just cut the slice small and maybe skip the honey for little ones.
- Can I double the recipe? Yep! Use a bigger tin or make two cakes—though my oven tends to cook unevenly if I crowd it. Learned that one the goopy way.
- What if I don't have applesauce? You can toss in some mashed banana or even an extra egg. It’s a dog cake, not a wedding cake; it'll work.
- Help! My cake stuck to the pan. Happens to the best of us. Next time, try parchment. Or don’t sweat the rustic look. Dogs don’t mind!
So there you have it: a totally doable Sweet Potato and Oatmeal Dog Cake, mess-ups and all. Happy baking—and if you figure out how to keep dog noses out of the mixing bowl, do let me know!
Ingredients
- 1 medium sweet potato (about 1 cup, mashed)
- 1 cup rolled oats
- 2 eggs
- ½ cup unsweetened applesauce
- ¼ cup peanut butter (xylitol-free)
- ½ teaspoon baking powder
- 1 tablespoon honey (optional)
Instructions
-
1First, get a 6-inch round cake tin or whatever you’ve got that’s roughly cake-shaped; just grease it lightly or line with parchment if it’s a stickier sort.
-
2Peel and cook the sweet potato, then mash it in a medium bowl. I usually microwave it for about 6 mins wrapped in cling film (it’s a Scottish thing, I think?).
-
3Add oats, eggs, applesauce, peanut butter, baking powder, and honey to the mashed potato. Mix it all up! This is when it looks like questionable porridge, but trust the process.
-
4Pour (or, let’s be honest, scrape) the batter into your prepared tin. Flatten the top with a spoon, or just shake the tin a bit if you’re feeling lazy.
-
5Bake at 350°F (180°C) for 30-35 minutes. Your oven might have a mind of its own—mine sometimes finishes closer to 28 or takes a bit longer; just check with a toothpick or, in my case, a fork.
-
6Let it cool in the tin for at least 10 mins. If you try to rush it, it’ll fall apart (ask me how I know...)
-
7Frost with a bit more peanut butter or plain Greek yogurt if you like—just don’t go overboard, or you’ll have one seriously excitable dog.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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