Aimee Broussard is a firm believer that dogs deserve king cake too. In fact, inRegister’s food columnist adapted this dog-friendly mini Bundt cake treat from LASPCA so that everyone in the household can celebrate this Mardi Gras season. Create the festive colors using healthy ingredients like blueberries, spinach and turmeric mixed with greek yogurt. If you or your family get jealous, Broussard has other king cake-inspired dessert recipes to satisfy everyone’s sweet tooth.
Dog-Friendly King Cake
Adapted from LASPCA
1 cup coconut flour
½ tsp. baking soda
1 tsp. cinnamon
¼ cup honey
¼ cup coconut oil
¼ cup warm water
1⁄8 cup frozen chopped spinach
½ cup plain Greek yogurt, divided
6 to 10 frozen blueberries, thawed
¼ cup warm water
¼ tsp. food-grade turmeric
Preheat oven to 350 degrees. Spray a mini Bundt pan with nonstick cooking spray; set aside.
For Cake, in a medium bowl, mix together all ingredients until combined well, adding more water as needed to loosen batter. Pour into prepared baking pan and bake for 20 minutes. Allow cake to cool for 5 to 10 minutes, then use a plate to turn out onto a cake stand or plate. Allow cake to cool completely while you make icing.
For Icing, begin by boiling spinach in an equal amount of water to release green color. Allow spinach to cool, then add to a small food processor and blend with 1⁄3 of yogurt. Place spinach mixture in a small plastic zip-top bag.
Clean out food processor, then add blueberries and warm water, purée, then add 1⁄3 of yogurt. Place blueberry mixture in another zip-top bag.
Finally, in a small bowl, combine turmeric and remaining yogurt. Place mixture in a zip-top bag.
When ready to assemble, twist each plastic bag as you would a piping bag, and pipe onto cooled cake. Serve immediately.
Makes 1 mini Bundt cake.
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