Here is the recipe for the cake I made Raevyn. They all seemed to love it! I cut this recipe in half and find that is a ton of cake for how much I would feed them in a day. Ingredients: 1/2 cup canola oil 1/2 cup applesauce, unsweetened 1/4 cup molasses, blackstrap (I substituted maple syrup) 1/4 cup peanut butter 4 eggs 2 cups whole wheat flour (I used oat flour) 2 tsp baking soda 2 tsp cinnamon 2 ripe bananas, mashed Yield - Two 8 inch round cakes. Instructions: Preheat oven to 350° F In a stand mixer bowl, add the canola oil, applesauce and molasses. On low-medium speed, thoroughly combine. Add the peanut butter, and mix until combined. Add the eggs one at a time, until all combined. In a large bowl, whisk together the flour, baking soda and cinnamon. Using the lowest setting, or the stir setting on your mixer, slowly add the dry ingredients. In a small bowl, mash the bananas. Take the mixing bowl off the stand. Fold in the mashed bananas, making sure they are well incorporated. Using a baking spray with flour, generously spray each 8 inch pan. Divide the batter between both pans. Bake for 30 minutes, or until a toothpick comes clean. Rotate the pans on the racks half way through the baking time. Cool on a wire rack for 10 minutes. Remove the cakes from the pan, and cool completely on a wire rack. Storing - This dog cake recipe will keep fresh in the refrigerator for about 5 days. Freeze the cakes for up to 3 months. If you choose to freeze the cakes, wrap each one individually with plastic wrap. Then wrap each one with heavy duty aluminum foil. Then place each one in a labeled freezer bag. It may seem like a lot of work, but it will keep the dog cakes delicate texture fresh longer.
Posted on: Thu, 07 Aug 2014 18:02:30 +0000
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