Strawberry Zucchini Cake for Dogs
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So cute, you’d think this cake was for you! This Strawberry Zucchini Cake for Dogs is a fun way to celebrate your dog’s birthday.
If you’re looking for more homemade dog treats, check out some of John John’s favorites like Blueberry Peanut Butter Cake for Dogs, Mini Blueberry Cheesecakes for Dogs, or Peanut Butter Dog Cookies.
Table of Contents
It was John John’s second birthday last week, so of course I had to make a dog birthday cake! I wanted to make something different than last years Blueberry Peanut Butter Dog Cake, so I decided to make this dog birthday cake with strawberries and zucchini.
This Strawberry Zucchini Cake for Dogs is an easy one bowl cake that you can mix up with just a spatula. I frost this with a mixture of plain Greek yogurt and fresh strawberries for a beautiful light pink “frosting” that’s good for dogs and they love it!
The best part about this cake is that I made a matching human version so you can match with your dog! I was baking John John’s cake and then I was thinking, wait — I need a cake too! So I made an Eggless Strawberry Zucchini Cake for me. If you’re hosting a dog party, make this dog birthday cake for the pups and Eggless Strawberry Zucchini Cake for the humans!
Why You’ll Love This Recipe
Dog Birthday Cake: While this cake may look delicious, it’s made up of dog friendly ingredients that your pup will love — but you can eat it too!
Health Benefits: While this is an indulgent treat for your pup, this dog birthday cake also has health benefits of fresh food!
Dogs Love It: John John liked this even more than last year’s cake! We also made sure to share with all the neighborhood friends and it is dog approved!
Ingredients & Health Benefits
- Coconut Oil: Organic coconut oil is the fat in this cake. Coconut oil has great health benefits for dogs! He’s antimicrobial, contains antioxidants, and can help improve gut health.
- Zucchini: Organic zucchini contains fiber, vitamin A, vitamin C, potassium, and more!
- Pumpkin: I’ve talked about organic pumpkin before — it’s a super food for your dog! John John eats this daily. Pumpkin has antioxidants, supposed the immune system, promotes gut health, and more. It also makes this cake super fluffy with a beautiful crumb.
- Eggs: Organic eggs have omega-3s and protein for your pup.
- All Purpose Flour: I use organic all purpose flour.
- Coconut: A little organic unsweetened fine shredded coconut is used inside the cake for texture and flavor. Make sure you’re buying unsweetened coconut as sugar is harmful to dogs.
- Baking Powder: I use aluminum free baking powder.
- Greek Yogurt: Make sure to use organic plain Greek yogurt, avoid all sweetened or flavored yogurt as those ingredients can be harmful to dogs. Plain Greek yogurt has beneficial probiotics for your pup!
- Strawberries: Organic strawberries are high in vitamin C and they can help improve oral health for your dog! The natural acids found in strawberries may help break down plaque and tartar on your dog's teeth!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: You can mix this up with just a large mixing bowl, it's so easy! But, if you want to use a stand mixer or hand mixer you can do that too.
- Spatula or Whisk: You can use a spatula or whisk to mix the batter up.
- 6-inch Cake Pans: You'll need two 6-inch cake pans to bake the cake.
- Parchment Paper: I use parchment paper rounds for the cake, this allows it to come out of the pans with ease.
- Blender: I use a blender to make the “frosting”.
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Step by Step Instructions
Step 1
Preheat the oven to 350. Line two 6-inch cake pan with parchment paper.
Step 2
To make the batter: In a large mixing bowl add the coconut oil, zucchini, pumpkin, and eggs and mix to combine.
Add the all purpose flour, coconut, and baking powder. Mix to combine into a batter. Transfer the batter to the prepared baking pans, about 12 ounces each.
Step 3
Bake for 30 to 35 minutes or until a toothpick comes inserted in the center comes out clean. Allow to cool completely in the baking pans. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: Add the Greek yogurt and strawberries to a blender and blend until smooth.
Step 5
Place one of the cake layers onto a plate and add half the frosting and spread evenly. Top with the second cake layer and add the remaining frosting and spread evenly. Add more strawberries on top.
Easy Substitutions
- If your dog is dairy free, you can frost with just plain peanut butter instead of Greek yogurt.
- You can use fresh or frozen strawberries.
- You can use blueberries instead of strawberries if your dog prefers.
John John hates birthday hats! If you read our post last year, Blueberry Peanut Butter Dog Cake, then you saw he does not want to wear hats. Well, this year was the same, haha!
How to Serve
- Cut small pieces for your dog and break it up so they can easily eat this cake.
- Break off small pieces and give to your dog like treats.
- You can add leftover crumbled cake on top of food as a food topper.
FAQ’s
Yes! While this is a dog cake it’s made up of ingredients that you can definitely eat too! It’s just lacking in the sugar and salt so you may or enjoy it as much as your dog does.
Store extra in an airtight container in the fridge for up to 5 days.
Craving More?
Strawberry Zucchini Cake for Dogs
Equipment
- Whisk (or spatula)
Ingredients
Batter
- 113 grams coconut oil (melted)
- 113 grams zucchini (finely grated)
- 113 grams pumpkin puree
- 2 large eggs
- 191 grams all purpose flour
- 57 grams unsweetened fine shredded coconut
- 1 teaspoon baking powder
Frosting
- 1 cup plain Greek yogurt
- ¼ cup strawberries (chopped)
Toppings
- 5 strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pan with parchment paper.
- To make the batter: In a large mixing bowl add the coconut oil, zucchini, pumpkin, and eggs and mix to combine.
- Add the all purpose flour, coconut, and baking powder. Mix to combine into a batter. Transfer the batter to the prepared baking pans, about 12 ounces each.
- Bake for 30 to 35 minutes or until a toothpick comes inserted in the center comes out clean. Allow to cool completely in the baking pans.
- To make the frosting: Add the Greek yogurt and strawberries to a blender and blend until smooth.
- Place one of the cake layers onto a plate and add half the frosting and spread evenly. Top with the second cake layer and add the remaining frosting and spread evenly.
- Add more strawberries on top.
- Store in airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
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