Peanut Butter Apple Pupcake
Dog friendly cake made with applesauce cake and frosted with peanut butter. Top it with your pup's favorite biscuit treat!Yield: 3-inch layer cake
Servings: 10
Calories: 178kcal
Ingredients
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- 2 large eggs, whisked
- ¼ cup vegetable oil
- ⅓ cup unsweetened apple sauce
- ⅓ cup smooth peanut butter, preferably unsalted and unsweetened
- 1 cup shredded or grated apple, peeled and cored preferably Granny Smith apple
- 2 Tablespoons honey
- additional smooth peanut butter to frost cake, if desired
- dog biscuit, to garnish
Instructions
- Preheat oven to 350°F. Line 3-inch round cake pan (5-inch tall) with parchment paper. Lightly grease and set aside.
- In a large bowl whisk together flour and baking powder. Add whisked eggs, oil and apple sauce. Stir to combine. Once there are no longer any streaks of dry flour, add peanut butter. Stir to mix in. Follow with shredded apples and honey. Fold to combine.
- Transfer batter to prepared cake pan. Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 3-5 minutes before unmolding. Let cool to room temperature on wire rack.
- If desired, slice cool cake into four layers. Stack layers together using a thin layer of peanut butter. Top with dog biscuit. Serve immediately.
Notes
This is a very large and rich cake for small dogs.
If possible, use unsweetened and unsalted smooth peanut butter. I served Charlie and Taylor a very small slice each.
Humans can obviously eat this cake as well...it just doesn't have the sweetness humans associate with cake and treats.
All images and text ©The Little Epicurean
Nutrition
Calories: 178kcal, Carbohydrates: 17g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 37mg, Sodium: 115mg, Potassium: 128mg, Fiber: 2g, Sugar: 7g, Vitamin A: 64IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg