Gingerbread Dog Cake (Molasses Free)
A warm and gentle holiday cake made with dog safe ginger, pumpkin, and oats. Ideal for sensitive stomachs and easy portion control.
Equipment
- Silicone spatula
- Christmas silicone mold
Food ingredients
- Oat flour
- Unsweetened applesauce
- Organic pumpkin powder
- Egg
- Warm water
- Dog safe ginger powder
Operation steps
- Mix the oat flour and dog safe ginger powder until the spice spreads evenly and the mixture smells warm and mild.
- Fold in the applesauce and organic pumpkin powder, creating a smooth batter with no dry pockets.
- Add the egg and warm water until the batter becomes soft and spoonable, adjusting water as needed.
- Press into a Christmas mold, bake until firm, and cool fully so the shape stays clean and defined.
note
When I bake soft gingerbread cakes in winter, the mold that releases them without tearing the edges is this snowflake-style pan I always reach for –the Christmas mold that gives clean, gentle shapes.
If the batter feels a little wet, a spoon of pumpkin powder is usually all I add to bring it back together –the pumpkin powder I keep for quick fixes.
