Happy Birthday, Lola! GF Dog Cakes

My little Lolita is NINE…where has the time gone!? I got Lola when I was a 19 year old, sophomore in college (Crazy, I know), and she has kept us on our toes ever since. We like to joke that Lola is me in dog form (v high strung and into her routine), and Couper is Sean in dog form (chill AF).

I kind of live for their birthdays. I make them a special treat and force them to pose with said treat until I can get my shot. They’re not huge fans, but I need to make memories!


This year, I made Lola mini peanut butter and oatmeal cakes, inspired by A Cozy Kitchen


These treats were such a hit with both dogs, even with Lola being a bit of a fusspot.


They were also very quick to pull together. You bake the cake as a sheet cake and then cut out little rounds. I made a bunch of teeeeeny tiny ones for the pups to taste test, but you could probably make about 4 tiered cakes if cutting them all a uniform size.

GF Dog Cakes

YIELD: 4 Servings

PREP TIME: 10 Minutes

COOK TIME: 14 – 16 Minutes

TOTAL TIME: 25 – 30 Minutes



  • 1 Cup Oat Flour (I used Bob’s Red Mill)
  • 1 Cup Almond Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Cup Natural Creamy Peanut Butter
  • 1/4 Cup Honey
  • 3 Tablespoons Melted Coconut Oil
  • 2 Eggs
  • 1/2 Cup Water
  • Coconut oil cooking spray for baking sheet


  • 1/2 Cup Plain Greet Yogurt
  • 1 Tablespoon Honey



  • Pre-heat oven to 325°
  • Line a 13×18 inch baking sheet with parchment paper and spray with coconut oil cooking spray
  • Combine oat flour, almond flour, and baking soda in a medium sized bowl
  • Add melted coconut oil,  peanut butter, honey, eggs, and water to the same bowl.
  • Whisk until all ingredients are well combined
    • Note: melt coconut oil in a bowl, and then add honey and peanut butter before combining. The coconut oil keeps the honey and peanut butter from sticking
  • Pour batter onto your parchment lined baking sheet and use a spatula to spread into an even layer.
    • I like to spray it with the coconut oil cooking spray to keep the batter from sticking
  • Transfer to the oven and bake for 14-16 minutes. Cake should be a light golden brown
  • While your cake is cooking, warm 1 tablespoon of honey and combine with 1/2 cup of plain Greek yogurt (that’s it!)
  • Assembly: Once your cake has cooled, use a 4-inch round cookie cutter to stamp out small cakes and start stacking! I did a mix of two and three tiered cakes with a icing in the middle of each layer, but you can stack to your hearts content. Insert a candle and get the party started!
    • Optional: Top with some chopped almonds 


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Hi! I'm Gia. Welcome to Whisk & Dine! Here you'll find all my favorite recipes.

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