Ingredients
Equipment
Method
- Prep and preheat — Preheat oven to 350°F (175°C). Lightly grease a small (6-inch round) cake pan or line with parchment paper.
- Mix the batter — In a mixing bowl, combine mashed sweet potato, oats, egg, applesauce, and peanut butter. Stir until evenly combined. Add a splash of water or oat milk if the batter feels too thick.
- Bake — Pour the batter into the prepared pan. Bake 25–30 minutes, until a toothpick comes out clean and the cake is firm to the touch. Let cool completely before removing from the pan.
- Frost and decorate — Mix Greek yogurt and peanut butter until smooth and creamy. Once the cake is fully cooled, spread frosting on top with a spatula. Decorate with dog biscuits, grated carrot, or a sprinkle of oats.
Notes
Always use unsalted, xylitol-free peanut butter check the label carefully before scooping.
Mash the sweet potato until smooth for a soft, pudding-like cake texture.
Only frost once the cake is completely cool, or the yogurt topping will melt and slide off.
Storage: refrigerate leftovers in an airtight container for up to 5 days, or freeze individual slices for up to 2 months thaw in the fridge before serving.
Variations: swap rolled oats for oat flour or coconut flour for a grain-free version, or use pumpkin in place of sweet potato.
This cake is safe for humans to eat too, though it's not as sweet as a typical dessert.
For celebrations, add an unlit birthday candle for photos only never let your dog near an open flame.