Vegan Pumpkin Carrot Dog Birthday Cake
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup shredded carrots
- 3 tablespoons melted coconut oil
- 1 mashed ripe banana
- 1/4 cup water
- 1 cup super fine blanched almond flour
- 1 cup gluten free rolled oats
- 1 teaspoon baking powder
Frosting
- 1/2 cup plain, unsweetened dairy-free yogurt
- 1/2 banana
- 1 tbsp peanut butter
- 1/4 cup blueberries
Preparation
Preheat your oven to 350°F.
Mix the pumpkin, carrots, coconut oil, banana and water in a bowl. Add the almond flour, oats and baking powder and stir to combine.
Line an 8-inch cake pan with parchment paper and transfer the mixture, shaping to flatten with a spatula. Bake for about 25 minutes until it is no longer wet in the middle.
Let it cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Add the yogurt, peanut butter and banana to a blender and puree until creamy.
Top the cake with the yogurt frosting and decorate with blueberries.
