Doggie Peanut Butter Birthday Cake
Ingredients
- 1 egg substitute
- 1/4 cup peanut butter
- 1/4 cup neutral cooking oil (e.g. canola oil)
- 1 tsp vanilla extract
- 1/3 cup maple syrup (optional)
- 1 cup shredded carrots
- 1 cup whole wheat or white flour
- 1 tsp baking soda
- extra peanut butter for topping (optional)
Mise en place
- 1 egg substitute, 1/4 cup peanut butter, 1/4 cup cooking oil, 1 tsp vanilla extract, 1/3 cup maple syrup (optional)
- 1 cup shredded carrots
- 1 cup whole wheat or white flour, 1 tsp baking soda
Instructions
- Preheat oven to 350 degrees F and grease a 6 cup ring mold.
- Combine 1 egg substitute, 1/4 cup peanut butter, 1/4 cup cooking oil, 1 tsp vanilla extract, 1/3 cup maple syrup (optional) in a large bowl. Mix well.
- Add 1 cup shredded carrots. Mix well.
- Sift together 1 cup whole wheat or white flour and 1 tsp baking soda into mixing bowl and fold into batter.
- Pour batter into cake pan, bake for 40 minutes. Let cake cool in pan for 10 minutes then turn out onto wire rack to finish cooling.
- "Frost" with extra peanut butter if you want.
Notes
- I used Bob's Red Mill egg replacer (1 tbsp powder + 2 tbsp water) for this, more ideas for egg substitutes here
Sources