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Ginger Pup Cakes

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Cooking time

Prep: 10 minutes Cook: 25 minutes

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12 Mini Pup Cakes

Cup cakes for your dog, packed full of ginger and sweet potato

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Pup Cakes

  • 140g Buckwheat flour
  • Coconut Oil for greasing
  • 1 small sweet potato
  • 2 Tbsp Honey
  • 1/2 Tsp Baking Powder
  • 2 Large Eggs

Optional Filling

  • 50g Full Fat Cream Cheese


  1. Preheat the oven to 180. Grease your Mini Muffin tin with Coconut Oil if using a silicone one. If a standard one then you will need to use mini muffin cases. If your dog is larger, feel free to use a standard muffin tin and add 5-10 mins to your cook time

  2. Peel and finely grate the Sweet Potato, or blitz in a food processor

  3. Mix together the Ginger and Flour in a mixing bow

  4. Whisk together the Eggs, Honey, Water and Sweet Potato in another bowl

  5. Fold the wet ingredients into the flour mix and gently fold until mixed well

  6. Spoon into your muffin tins. Filling to the top. Place in the centre of the oven for 20 minutes

  7. Once the Cakes are cooked – You could check by inserting a skewer and making sure it comes out clean. Take out of the oven and allow to cool completely in the moulds

  8. Store in a tin for 4-5 days. They also freeze well. Fully defrost before giving to your dog.

  9. If you want to add the cream cheese filling, Only do when serving. Cut the cakes in half horizontally. Apply a thin layer of cream cheese to the bottoms and pop the tops back on. They should look like little scones.

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