1 cup whole wheat flour
3/4 cup unbleached flour
1 cup almond milk
1/4 cup blackstrap molasses
1/2 cup smooth peanut butter
1/4 cup vegetable oil
1/4 cup vegan carob chips (optional)
3/4 cup vegan carob chips
1 tablespoon vegetable shortening
Variety of dog friendly fruit: strawberries, bananas, blueberries, etc.
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, mix flour and baking powder. In another large bowl, combine the other cake ingredients and allow to sit for a couple minutes.
3. Pour the wet ingredients into the flour mixture and stir just until completely blended. The peanut butter can be a little difficult to stir, but it eventually breaks down. Add optional carob chips at this time, for fun.
4. Pour batter into a well greased round cake pan and place in the oven. The cake is pretty dense and fudge-like, so it won't exactly fluff up. Bake for 20 minutes. Cool completely before placing onto a FLAT surface. The cake tends to form to its container.
5. While the cake is cooling, place carob chips and shortening into a small saucepan. Stir over low heat until both are melted and the mixture is smooth. Pour onto the center of the cake. Smear the rest evenly over the cake. The frosting will harden as it cools, forming a nice thick layer on the top of the cake. Cut the fruits into cutesy little shapes and place them decoratively on the cake. This can be done before or after the gouache cools. Suggestions for fruit: letters out of bananas, strawberry hearts, etc.
It tastes good either warm or cold. Enjoy with your favorite furry friend! My dogter (get it, dog + daughter) and I share a birthday, so I made this for the both of us to nom on together!
Source of recipe: I modified this recipe from http://www.yummyfordogs.org/cookbook/deserts/peanut_butter_cake .