Hi everyone, Biscuit here! 😋🐶
Have you heard of these so-called ‘cake pops’ that hoomans seem to have at parties? They’re everywhere! Baby showers, birthdays, any occasion – you name it! Now it’s time for us doggies to enjoy cake heaven in a bite! I present to you Doggy Cake Lolli-Pawps!
Hoomans are pretty used to making doggy cakes (some really scrumptious ones too), but the big question is how on earth do you achieve the dip without using melted chocolate?! Well, peanut butter is not only one of our favourite foods, it is also thick enough for a dip/glaze. All it needed was thinning out slightly with coconut oil and honey and BAM you’ve got yourself the perfect lolli-pawp dip.
I had so much fun making these, I got to use my paws for rolling the cake crumbs into balls (as best as I could) and I attempted to dip my paw… I mean lolli-pawp into the glaze/dip. In the end, my mum had to dip the lolli-pawps into the dip for me, you know, not having apposable thumbs doesn’t help, but hey, can’t blame a dog for trying.
The great thing about these is that if your pupcakes or doggy cakes don’t come out of the tin properly, you can just crumble the cake up and turn them into lolli-pawps. See, no cake wasted!
I’ll be taking these down to the dog park to share with my furry frens, I certainly don’t need an occasion to enjoy a bit of cake! I’ll be sure to remove the stick quickly before my friend, Duna the Boxer, gets a whiff of the lolli-pawp! She’s like a hoover!
Prep time: 45 minutes
Cooking time: 20 minutes
Total cooking time: 1 hour 5 minutes plus chilling time
Makes approximately 22 lolli-pawps
1 cup (130g) whole-wheat flour
1/3 cup (35g) oats (blitzed into a fine powder using a hand blender or food processor)
2 tsp baking powder
2 ripe (or very ripe – even better!) bananas (peeled and chopped)
3 tbsp organic honey
¼ cup (60ml) sunflower oil
¼ cup (60ml) oat milk
½ cup (125g) plain, natural Greek yogurt
1 cup (240g) natural, raw, unrefined peanut butter
¼ cup (60ml) coconut oil
1 tbsp organic honey
1. Pre-heat oven to 200°C (400°F) and line a cake tin (I used a 18 x 20cm tin) with baking/parchment paper.
2. In a large bowl, mash the chopped banana up with a fork. Next, add in the eggs, oat milk, sunflower oil and honey. Whisk together until combined well.
3. Sift in the flour, baking powder, and add in the oats. Using a wooden spoon, mix together until you have a smooth, lump-free mixture.
4. Pour the mixture into the cake tin and bake for 20 minutes at 200°C (400°F) or until a knife inserted comes out clean. Once baked, allow the cake to cool completely on a wire rack.
5. Crumble the cake into a large bowl. Then, add in the yogurt and stir together.
6. Grab a tablespoon of cake crumbs/mixture and use your hands to roll into balls. Place the balls onto a plate or lined baking tray and put a lollipop stick or wooden skewer into each ball. Then, put into the refrigerator to set for 30 minutes.
7. While the cakes are setting, make the dip by mixing coconut oil (if not melted by the summer heat, place in microwave for ten seconds to melt), peanut butter and honey until smooth and lump-free. I recommend using a bowl or jar deep enough to dip the entire ball into. This saves you from having to spoon some of the dip on!
8. Optional decoration: I also whipped up some carob dip from my PB, Carob & banana cookie recipe for decoration purposes, give this a go if you fancy a bit of chocolate!
9. Take each of the chilled cake lolli-pawps and dip into the peanut butter glaze, allowing excess dip to drip off into the bowl. Sprinkle mixed seeds or decorate with carob dip and allow to dry stood up in Styrofoam or in a mug in the refrigerator for 30 minutes.
10. Serve to your pup! Keep refrigerated for up to 5 days in an air tight container.
Remember to ask your vet about any allergies that your pup may have!
1. Substitute eggs for applesauce
2. Swap oat milk for water