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We’re big on celebrations in our house, and that includes the furriest members of our family! Roxy’s rescueversary falls in February, and Rico’s is in May.
I can’t believe it’s been SIX years since a tiny, bobblehead puppy came into our lives and started us on our journey with dog rescue. She’s so full of love and drama and we can’t imagine our lives without her crazy antics.
I mean, just look at that cuteness?! It’s no wonder why I couldn’t say no when the box of puppies was dropped off in our neighborhood!
To celebrate, I always make a “birthday” pupcakes for Roxy & Rico to enjoy. It’s an easy dog cake recipe I’ve made them, and they scarf it right up. Read on for the recipe!
Roxy’s Super Simple Cake Recipe
- 1 cup All-Purpose Flour
- 1 tsp Baking Soda
- A sprinkle of Crushed Egg Shells (optional)
- 1/2 cup Fresh or Canned Pumpkin
- 1/4 cup Applesauce
- 1/4 cup Coconut Oil
- 1 Egg
- 1/2 cup Peanut Butter
- 4 tbsp Pumpkin
- 1 tsp Hemp Oil (Can substitute with Fish Oil, Coconut Oil, etc.)
1) Grease a cupcake pan, or use silicone cupcake liners. Preheat oven to 350 degrees.
2) Mix the dry ingredients (baking soda and flour) together, and add a sprinkle of my favorite add-in ingredient of crushed up egg shells (see note below).
3) Mix the wet ingredients (pumpkin, egg, coconut oil, and applesauce) together.
4) Add the dry ingredients to the wet ingredients and mix until just combined.
5) Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
6) Cool on wire rack until ready to frost.
7) Serve for happy pups! Can freeze extras for later, too!
Note: When making treats for your dog that use peanut butter, make sure to select a brand that is as natural as possible.
Many brands are including xylitol, a sweetener that is extremely deadly to dogs.
We like Adams Peanut Butter because it’s all-natural and tasty!
A note on the crushed egg shells: this is a fantastic way to boost their calcium intake! I recently got an Instant Pot (I LOVE THAT THING!) and make hard-boiled eggs regularly.
After peeling eggs, I save the shells and let them dry out, or bake them at around 225 degrees until they’re dried out. I then crush them with a mortar/pestle (I have this one) and keep in a spice jar to sprinkle on their food daily.
This recipe was super easy, and I’m sure substitutions can be made. Next time I might try switching mashed bananas for the applesauce to give it some variety. Despite her tongue sticking out at me, Roxy LOVED IT.