Ingredients
- 1 cup all-natural unsweetened peanut butter
- 2 eggs
- 1/3 cup honey (or unsweetened applesauce)
- 1 cup whole wheat flour (or oat/almond flour for grain sensitivity)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini Bundt cake pan with a light coating of oil.
- Combine 1 cup of peanut butter, 2 eggs, and 1/3 cup of honey in a large mixing bowl. Mix until smooth and well blended.
- Add in 1 cup of whole wheat flour and 1 teaspoon of baking powder, mixing gently until just combined.
- Optionally, add about half a teaspoon of cinnamon or a mashed ripe banana for flavor and moisture.
- Spoon the batter into your prepared mini Bundt pan, filling each mold about halfway.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. These cakes can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dog Treats
- Method: Baking
- Cuisine: Canine
- Diet: Dog-friendly