Ingredients
Scale
For the Sponge
- 90 g Oat flour
- 2 tsp Baking powder
- 2 Grated carrots
- 2 Bananas
- 140 g Natural Creamy peanut butter
- 2 Eggs
For the Frosting
- 210 g Plain plant-based yogurt
- 2 tbsp Natural creamy peanut butter
- 1 tbsp Corn starch
For Decoration
- Dog treats
Instructions
For the Sponge
- Prepare two 6-inch round baking tins by greasing them with oil and lining them by placing butter paper at the bottom. Also, preheat the oven to 1800 C or 3500 F (OTG mode: lower rod + upper rod + fan).
- In a bowl, mash the banana with a fork, add grated carrot, natural peanut butter, and eggs, and mix all the ingredients.
- Add in the sifted dry ingredients: oats, flour, and baking powder. Mix all the ingredients to make the batter.
- Pour the batter into the prepared tins by dividing it equally. Bake them at 1800 C or 3500 F (OTG mode: lower rod node only). For 30 – 35 minutes or until a toothpick inserted in the middle comes out clean.
For the Frosting
- Frosting in a bowl, combine plain yogurt, natural peanut butter, and cornstarch together until it is smooth and spreadable.
Assembly
- After baking, let the sponges cool down completely and de-mold them with the help of a bent palette knife. Trim the domed part of the sponges if they have any.
- Now, spread some of the frosting on the cake base and place one sponge layer.
- On the sponge layer, pipe frosting and smooth out. Then, place the second layer on top.
- Pipe the frosting over the cake and smooth it out using a bent palette knife; remove the excess.
- To decorate the cake, stick dog treats around the side of the cake, leaving no space in between.
- Serve the cake right after making it to your fur friend.
- Prep Time: 10 to 15 minutes
- Cook Time: 20 to 25 minutes