Friday, October 6, 2017

无麸质南瓜狗狗蛋糕 Gluten Free Pumpkin Doggy Cake

Every year I look forward to celebrating my fur babies birthdays with some self concocted gluten free  doggy food.  The month of August is the most eventful for the trios as they get to eat mommy's home made birthday cake twice in a month. This is because two furry kids were born under the same month hence they get to eat special food twice in that month.

Considering the eldest dog's chronic allergies and minus some of the items from the approved list of general healthy food for dogs, I am practically left with little choice but to repeat the usage of certain vegetables or food to produce their cake.

Gluten Free Pumpkin Doggy Cake

Ingredients 材料 

40g  Carrot 红萝卜(tiny cubed 切成小丁)
150g Pumpkin 南瓜 (steamed & mashed 蒸熟搅成泥)
15g Brown Sugar 红糖
60g Coconut Milk 椰浆
50g Corn Oil 玉米油
2 Large Eggs 大号的鸡蛋

50g Tapioca Flour 木薯分
90g Potato Flour 马铃薯粉
1/2 Tsp Baking Powder 发酵粉

(C) Topping 表面装饰
1 Red Tomatoes 红番茄 (sliced 切片)
1 Purple Mashed Sweet Potatoes 紫色地瓜泥 (Optional 自选)

Method 做法

Combine and sieve the flour ingredients (B) together. Set aside.

Steam pumpkin cubes for 15-20 mins until tender. Mashed while it is hot.

Preheat oven at 180C degrees.

Combine eggs and sugar (A) into a mixing bowl and whisk to combine. Add mashed pumpkin to incorporate. Add oil and whisk to combine. Then follow by sifted flours (B) and coconut milk and mix until evenly mixed. 

Add carrot cubes to incorporate.

Transfer batter into a 6 inch cake pan. Decorate the top with tomato slices.

Bake in the centre rack of the preheated oven for 28-30 mins.

Pipe mashed sweet potatoes (if needed) to decorate. Allow cake to cool completely before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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