Grain-Free Banana Doggie Birthday Cake With Peanut Butter Yogurt Frosting – Happy 4th Birthday Ayva!

Wow, it’s hard to believe my “puppy” is already 4 years old. It seems like just yesterday I was taking her on her first walk around the neighborhood and having to carry her for the second half of our little trip.  It’s hard to believe she was once so little…

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To celebrate Ayva’s 4th birthday, I decided to make her a little cake.  I was absolutely amazed that I was able to get her to resist diving right in to the cake and actually let me take some pictures!


I used a silicone dog bone shaped cake pan made by K9Cakery.  First, make sure you grease the pan.  Since it’s silicone, you will want to place it on a cookie sheet before you fill it with cake batter and place it in the oven.  I developed this recipe to use with this particular pan, but it would also work using 1 round cake pan or a small square cake pan.  If you want to make a larger cake using a 9×13 pan or 2 round cake pans, double the recipe and adjust the baking time accordingly.


Put all of the dry ingredients in a large mixing bowl and combine them.  Create a well in the middle of the dry mixture and add the egg and almond milk.  Mix the milk and egg together while slowing adding in the dry mixture until combined.

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I used gluten/grain free flours in this recipe since Ayva has some food allergies.  If your dog can tolerate grain, you can simply substitute the flour for half all-purpose flour and half wheat flour.  If you do this, you do not need to add the xanthan gum.  If your dog cannot tolerate eggs, you can substitute with ¼ cup unsweetened applesauce.

Puree the banana.  You can mash it with a fork, use a food processor, or even a blender.  I used a small personal sized blender.

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Add the puree to your batter and mix it in.

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Transfer the batter to the cake pan and bake it.  Once it’s done, let it cool in the pan about 10 minutes before removing it.  Let it cool completely before frosting.

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Make the frosting.  Combine the yogurt and peanut butter in a small mixing bowl with an electric mixer.  Gradually add in the flour.

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This frosting worked great for just spreading it on the cake, but it melted almost right away while I was decorating it.  For a thicker/stiffer frosting, you could try adding in more flour.  This recipe makes more than you’ll need. If you are not going to decorate yours, you may want to cut the frosting recipe in half.

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To color the frosting I used for decorating, I simply transferred some of it to a separate small bowl and added a small amount of food coloring.  Then I transferred it to a decorating bag and used a star tip for the border.  I found a really nice cake decorating starter kit on Amazon that I used for this.


Let’s face it; my decorating skills definitely need some work!  Ayva did not seem to mind the melted designs though, she could hardly wait to sink her teeth in to her treat!

“Hurry up and take this photo so I can eat my cake!  Grrrr!”


She picked up the entire piece and ran off…

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Then she came back to lick the extra frosting off of the plate…


Happy Birthday Ayva!

Grain-Free Banana Doggie Birthday Cake With Peanut Butter Yogurt Frosting



  • ½ Cup Garbanzo Bean (chickpea) flour
  • ¼ Cup Tapioca Flour
  • ¼ Cup almond meal
  • ½ Tbs Baking Powder
  • ½ tsp Xanthan gum
  • ½ tsp Ground Cinnamon
  • 1 Egg
  • ½ Cup Unsweetened Almond Milk (regular dairy milk is fine if your dog can tolerate it)
  • ½ Cup Mashed Ripe Banana


  • 2 6oz Containers Plain Greek Yogurt
  • ½ Cup Natural Peanut Butter
  • 1½ Cups Tapioca Flour

Preheat oven to 350° and grease your cake pan.

Make the cake:  Combine dry ingredients in a large mixing bowl, then create a well in the center.  Add the milk and egg to the well and mix together, slowly adding in the dry mixture until combined.  Transfer batter to cake pan and bake for about 35 minutes or until a knife or toothpick inserted into the center of the cake comes out mostly clean.  Cool in pan for 10 minutes before removing.  Allow the cake to cool completely before frosting.

Make the frosting:  Combine the yogurt and peanut butter in a small bowl with an electric mixer.  Gradually add in the flour.  Spread over the top and sides of the cake.  Separate some of the frosting into a separate bowl and add a little food coloring if you wish to decorate the cake.

Store the cake in the refrigerator.



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