Cake mix: Whole oat flour (organic), peanuts (unsalted), tapioca flour, pumpkin powder (organic), baking soda, and cinnamon (organic).
Frosting mix: Potato flakes, coconut milk powder (organic), tapioca flour, peanut butter powder.
Preheat oven to 350°F. For the cake, add 1 cup of unsweetened applesauce and ½ cup water. Blend thoroughly. Spoon batter into greased pan. Place in preheated oven for 25-30 minutes or until toothpick inserted into middle comes out clean. Let cool in pan for at least 5 minutes before removing.
Makes a single layer 8″ round, 8 cupcakes, or about 24 mini cupcakes.
For the frosting, add 1 cup plus 2 tablespoons of warm water to the mix and blend until smooth. It will thicken as you stir. Perfect for piping! And you don’t have to rush; this won’t harden and become unusable if it sits.
Tips for more flavor and color:
- To color the frosting, just add a drop or two of pet-safe food coloring, or use natural options.
- Examples: beet juice (for pink), blueberry juice (for purple), turmeric powder (for yellow), peanut butter powder (for beige).
Store in an airtight container in the refrigerator for up to 4 days, then freeze for up to two months.
Crude protein (min): 22.7%
Crude fat (min): 11.1%
Crude fiber (max): 5.18%
Moisture (max): 8.01%