My Chandon turned 4, and when we rescued him at 3 weeks old, the vet told us he might not make it. Well he’s here, strong, happy and healthy. He loves to day nap, and run in the evenings. His favorite is to play catch, and he thinks fish oil vitamins are a treat. Oh and he salivates when I pull out the yogurt container.
For his birthday, I decided to make a miniature layered almond flour cake with berries, and pb yogurt glaze. I hope your fur-baby loves this cake as much as mine did. I should note, nothing in this recipe is new to my dogs, I make almond liver treats, and they eat a spoon of yogurt with lunch every day. As for the berries, I avoid strawberries just because they have so many seeds which can cause kidney stones (and my Parson Russel Terrier/Beagle, Piper, is prone to them) – although they love to eat fresh strawberries from the garden when they can sneak some!
Almond Berry Cake – 4 cakes
1 3/4 cup almond flour
2 tablespoons honey
2 tablespoons olive oil (or coconut oil) + more for greasing dishes
1/2 cup of blueberries
1 cup low-fat Greek yogurt
2-3 tablespoons peanut butter (or almond butter)
Preheat your oven to 350 degrees F.
Use some olive oil to grease two ramekin dishes, depending on the size of your dishes you may have enough batter for 3 layers/cakes. In a bowl, whisk together the flour, honey, eggs, and 2 tablespoons olive oil until smooth and fold in the berries. Pour batter into the prepared ramekin dishes, about 3/4 of the way full. Bake for 15- 20 minutes, don’t forget the toothpick test. Let cool.
While the cakes are cooling, whisk the yogurt and peanut butter until smooth. Once the cakes have cooled thoroughly, spread the icing onto the tops of each layer and stack if you like. Garnish with berries of your choice, and the cake is ready to serve. Forget the candles – it’s not safe.
(My husband had a slice before we served it to the pups, and he said it was similar to a tea cake, and would rather eat it with jam haha)