How to Make Cake for Dogs at Home

Date: February 26, 2026

You need five ingredients and 30 minutes. Mix oat flour, peanut butter (xylitol-free), pumpkin puree, an egg, and a mashed banana. Bake at 350°F for 20-25 minutes. Top with plain yogurt. That's it.

Full Recipe

Ingredients:

1 cup oat flour (blend rolled oats in a food processor if you don't have oat flour)
1/3 cup natural peanut butter (check the label for xylitol, do NOT use any with artificial sweeteners)
1/4 cup pure pumpkin puree (not pumpkin pie filling)
1 large egg
1 ripe banana, mashed

For the frosting:

1/4 cup plain Greek yogurt (unsweetened) or plain cream cheese

Instructions

Step 1: Preheat your oven to 350°F. Grease a small round pan (6-inch works perfectly) or line a muffin tin for individual pupcakes.

Step 2: Mix the oat flour, peanut butter, pumpkin puree, egg, and mashed banana in a bowl until combined. The batter will be thick. That's normal.

Step 3: Pour into the pan and smooth the top. Bake for 20-25 minutes until a toothpick comes out clean. For pupcakes, bake for 15-18 minutes.

Step 4: Let it cool completely. This is important. Dogs can burn their tongues on hot food just like we can.

Step 5: Spread the yogurt or cream cheese on top. Add a dog biscuit as a candle if you want the photo moment.

Storage

Fridge: 3-4 days in an airtight container. Freezer: up to 2 months. Thaw overnight in the fridge before serving.

Substitutions

No peanut butter? Use sunflower seed butter. No pumpkin? Use unsweetened applesauce. No oat flour? Coconut flour works but use only 1/2 cup since it absorbs more moisture. No banana? Add an extra 2 tablespoons of pumpkin instead.