Grain-Free, Pumpkin, and Apple Dog-Cake
This cake is fuffly and full of yummy flavors.
Equipment
- 4 inch cake pans
- Mixing bowls
- Sifter
- Measuring cups and spoons
- Hand mixer
- Whisk
- Silicone spatula
Ingredients
Pumpkin and Apple Cake
- 1 cup paleo baking flour sifted
- 1/2 tsp baking soda
- 1/4 cup canola oil
- 1/4 cup honey
- 1/2 cup pumpkin puree
- 1/2 cup apple sauce unsweetened, no acid
- 1 egg room temperature
- 2 tbsp water
Pumpkin Frosting
- 1 cup whipped cream
- 1 tbsp pumpkin puree
Instructions
Pumpkin and Apple Cake
- Preheat the oven to 325 degrees F. Use canola oil to coat two 4-inch cake pans.
- Sift the paleo baking flour and baking soda into a large mixing bowl.
- Add canola oil, honey, pumpkin puree, apple sauce, egg, and water into a separate mixing bowl. Use a hand mixer to combine.
- Mix the wet and dry ingredients. Use a silicone spatula to scrape the edges.
- Pour the mixture into the two prepared cake pans. Bake for 25-30 minutes on the middle rack. Remove once the top and edges are golden brown. The toothpick test will not work with this recipe.
Pumpkin Frosting
- Mix whipped cream and pumpkin puree.
- Once the cake is completely cool, add a small dollop in the middle, place the second layer and spoon the rest of the whipped cream on top of the cake.
Tried this recipe?Let us know how it was!