Almond Cake with Peanut Butter frosting for your pooch!

rocket1Wow! It’s been almost a year since I wrote something here. Among other things, what has kept me super busy has been our pet boxer–Rocket! 😀 I remember the day he came into our lives as a teeny little baby, all of 2 months in May 2013 🙂 Extremely vulnerable yet brave, a bit cautious of his surrounding, his eyes gleaming with curiosity but most of all, very friendly and trusting.

When we decided to get a dog last year, my parents were a bit apprehensive because of the “being tied down” feeling that comes with pets. But since the day he came into our lives, there is not a single person in my family or extended family who can imagine a day without him.

So, he turned 1 yesterday and we celebrated his birthday with family, cake, dinner and fun 🙂 Dogs love peanut butter so I baked a Rocket-friendly almond cake with peanut butter frosting and a horrible attempt at writing a message on it 😦 And we also got Rocket a gift–a giant tennis ball 😀 This cake is super easy to bake and I made it less sugary as too much sugar is not good for dogs. Dunno how you all will like this cake but your pet sure won’t be able to keep her paws off this treat!

Dog-friendly Almond cake with Peanut Butter Frosting


250 grams softened unsalted butter (softened)
200 grams caster sugar
150 grams powdered almonds
1/2 teaspoon vanilla essence
3 eggs
2 teaspoons of milk
150 grams self-raising flour
1 tablespoon Oil
250 grams Raw peanuts or groundnuts


Preheat oven to 180 degrees. Cream the sugar and butter in a food processor or whisk it by hand. Add eggs one at a time and whisk it till it is fluffy. Carefully fold in the almond powder, the vanilla essence, milk and flour. Pour the mixture into a greased and lined cake tin and bake for 45 minutes. I start checking at 30 minutes as sometimes the cake is ready. Insert a fork and if it comes out clean, the cake is ready. Turn the cake tin upside down on a plate once it cools down.

For the frosting, roast the peanuts in a tablespoon of oil and then blend it in a mixture. You can blend it depending on whether you like it chunky or smooth. Once done, spread it evenly on the cake. I have stored the remaining peanut butter in the refrigerator as a bread spread–one of my easy breakfast options.




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