Spoil your furry best friend with a Sourdough Dog Cake packed with healthy ingredients and no added sugar or salt. This cake is the best sourdough discard dog treat, completely egg-free and the perfect way to celebrate your dog's birthday, gotcha day or any day as an extra special healthy treat.
Our dog Geordie is celebrating his first birthday! He’s very food motivated so I knew he would love a special dog cake. Geordie is such a sweet dog who has brought so much joy to our home so I had to spoil him with a homemade dog cake for his special day.
The best part was seeing his eyes light up after his first bite!
Why I love this recipe
- Easy, straightforward, one-bowl recipe!
- Packed with healthy, dog-safe ingredients
- Know exactly what goes into your dog’s food
- No added salt or sugar
- Extra-special treat for food-motivated dogs
Can dogs eat sourdough?
Absolutely, all the ingredients in sourdough is safe for dogs. However, sourdough bread is not the most nutritious snack for your pup. This cake includes nutrient-dense ingredients that your dogs are sure to love!
Baking with sourdough discard
Sourdough discard helps bind the ingredients in this recipe. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your batter.
Need more ideas for using your excess sourdough starter? Check out my favorite Sourdough Discard Recipes!
What you need:
All-purpose flour: Provides structure to this cake, feel free to substitute with whole wheat flour.
Baking soda: Adds lightness to this cake.
Sourdough discard: You can use your discard straight from the refrigerator for this recipe. Add 28 grams water and 28 grams all-purpose flour.
Olive oil: Olive oil is healthy for dogs in moderation. Substitute vegetable oil, grapeseed or coconut oil (if your dog is not allergic).
Apple sauce: Use unsweetened apple sauce.
Peanut butter: Use all-natural peanut butter with no added salt or sugar. Make sure your peanut butter does not have Xylitol which is toxic to dogs.
Pumpkin puree: Make sure you use pumpkin puree not pumpkin pie filling. Substitute mashed sweet potato or homemade pumpkin puree.
Heavy cream: Provides structure for the frosting.
Yogurt: Use plain yogurt with no added sugar or artificial flavors.
Decorating Your Cake
You can top your cake with an optional frosting made of heavy cream, yogurt and peanut butter. I decorated my cake with blueberries and carrots strips, two of Geordie’s favorite snacks. Use dog biscuits or any other dog-safe ingredients to make your cake extra special.
1. Stir all of the ingredients together
2. Bake cake at 350 for 25 to 30 minutes
3. Make the frosting
4. Top cake with your dog's favorite treats
Absolutely! This dog cake is made with healthy ingredients that are safe for humans and dogs. However, since this cake does not have salt and sugar it won’t taste as flavorful as a normal cake.
If you don’t have a starter, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your batter.
Yes! You won't be using it as a leavener so you you don't need to activate it.
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Sourdough Dog Cake
- 6-inch cake pan
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- 90 grams all-purpose flour
- ½ teaspoon baking soda
- 56 grams sourdough discard
- 28 grams olive oil
- 113 grams apple sauce unsweetened
- 56 grams natural peanut butter no xylitol
- 150 grams pumpkin puree canned
- 56 grams heavy cream
- 56 grams yogurt
- 113 grams natural peanut butter no xylitol
Click US Customary to view volume measurements
- Prep: Preheat oven to 350 F. Grease a 6-inch cake pan with a oil.
- Make the batter: Stir the ingredients together in a mixing bowl until all of the ingredients are combined and no dry bits of flour remain.90 grams all-purpose flour, ½ teaspoon baking soda, 28 grams olive oil, 113 grams apple sauce, 56 grams natural peanut butter, 150 grams pumpkin puree, 56 grams sourdough discard
- Bake: Transfer the cake batter to prepared cake pan. Use a butter knife or off-set spatula to flatten the top of the batter. Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Transfer baked cake on a wire rack and let the cake cool completely.
- Make the frosting: Whip the heavy cream until it forms stiff peaks. Fold yogurt and peanut butter into the heavy cream. Refrigerate until your cake has fully cooled.56 grams heavy cream, 56 grams yogurt, 113 grams natural peanut butter
- Decorate cake: Once your cake has cooled, spread the frosting on your cake. Finish your cake with topping of your choice.
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.