View Large Image Dog Cake Recipe Get ingredients: 1 egg (50 g) (large, room temperature) 1 g (1/8 tsp) baking powder 1 g (1/4 tsp) baking soda 63 g (1/2 cup) flour (all-purpose) 11 g (1/2 tbsp) honey 16 g (1 tbsp) peanut butter (smooth) 1/8 cup pumpkin purée 14 g (1 tbsp) vegetable oil 1 round tinfoil pan (5-inch diameter) mixing bowl (medium) spatula whisk cooking spray (or butter) If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Grease the pan with cooking spray (or butter). Set aside. Set the oven to bake, 325° F (163° C). Ensure the oven rack is in the middle position. Add to mixing bowl: 1 egg (50 g) 16 g (1 tbsp) peanut butter 14 g (1 tbsp) vegetable oil 11 g (1/2 tbsp) honey 1/8 cup pumpkin purée Whisk until combined (about 30-60 seconds). Add to mixing bowl: 63 g (1/2 cup) flour 1 g (1/4 tsp) baking soda 1 g (1/8 tsp) baking powder Stir with a spatula until just combined (about 30 seconds). Pour the batter into the pan. If necessary, use a spatula to spread the batter evenly. Bake for 15-25 minutes (or until browned and a toothpick comes out clean). Let cool at room temperature in the pan for 10 minutes. Run a knife all around the edges of the cake to loosen it. Flip the pan upside down onto a wire rack. The cake should fall out. Let cool completely at room temperature on the wire rack.
