Your fur baby deserves to be spoiled – and these cake pops for dogs are the perfect way to do it! They’re perfect for birthdays, Gotcha Days, holidays, or just because your furry best friend deserves something special.
These treats are festive and made with simple, wholesome ingredients that’ll keep you and your dog happy. Plus, with carrot or jerky sticks instead of traditional lollipop sticks, they’re as safe as they are fun to eat!
Why You and Your Dog Will Love These Cake Pops
If your pup could talk, they’d probably tell you these cake pops with yogurt icing are the best thing ever. Here’s why they’ll make tails wag and put a smile on your face:
Simple, wholesome ingredients. Unlike store-bought treats with mystery ingredients, these cake pops are made with things you know and trust.
Easy to make. You don’t need fancy tools or hours in the kitchen. These cake pops come together quickly with just a few steps.
Dog-safe sticks. Instead of using lollipop sticks, which can be hazardous for dogs, these treats use carrots or jerky sticks. They’re edible, safe, and add a little extra something to each bite.
Perfect for special occasions. Whether it’s a birthday, holiday, Gotcha Day, or just a regular Tuesday, these cake pops are a fun way to celebrate your pup. They’re also great for party favors if your dog has friends over!
Ingredients
Here’s what you’ll need for making the cake pops and a little about each one:
- Oat flour: A gentle, gluten-free flour that’s easy on your pup’s tummy.
- Baking powder: Adds a little rise to the cake balls.
- Banana: Natural sweetness and moisture in one yummy ingredient.
- Egg: Helps bind the batter while adding protein.
- Coconut oil: Provides healthy fats.
- Peanut butter: A favorite for dogs.
- Plain Greek yogurt: Holds the cake balls together and is the main icing flavor.
- Beet powder (optional): Adds a natural pink color for an extra festive touch.
- Carrot sticks or jerky sticks: Yummy, crunchy sticks dogs love to munch on.
Ingredient Notes and Substitutions
This recipe is flexible, but there are a few things to keep in mind:
Peanut butter: Always double-check the label to make sure it doesn’t contain xylitol, a sweetener that’s toxic to dogs. Almond butter or SunButter are great alternatives.
Baking powder: Is safe for dogs in small amounts.
Oat flour: If you don’t have oat flour on hand, make your own by blending old-fashioned oats into a fine powder. One cup of oats yields about ¾ cup of flour.
Flour substitutions: Rice flour, all-purpose flour, or a 50-50 mix of all-purpose and whole wheat flour work too. Avoid using only whole wheat flour, as it can make the treats too dense. Do not use coconut flour because it absorbs too much moisture and will ruin the texture of the treats.
How to Make Cake Pops for Dogs
Making these cake pops is a breeze! Here’s what to do and some photos to help you along the way:
For the cake balls:
- Preheat your oven to 350°F and grease a loaf or cake pan with coconut oil. Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together oat flour and baking powder.
- In a medium bowl, mash the banana. Add the egg, peanut butter, and melted coconut oil. Stir until smooth.
- Gradually add the flour mixture to the wet ingredients and combine well. Pour the batter into the prepared pan.
- Bake for 20 minutes, then remove the cake from the pan and let it cool completely.
- Once cooled, crumble the cake into a medium bowl. Add Greek yogurt and mix until the dough comes together.
- Use a cookie scoop to portion the dough, then roll it into balls with your hands. Place the balls on the prepared baking sheet and freeze for 30–60 minutes until semi-frozen.
- While the balls are in the freezer, cut carrots into 1/4 by 6-inch sticks or use jerky sticks.
- Insert the sticks halfway into the semi-frozen cake balls. Return to the freezer for another 30–60 minutes.
For the icing:
- Mix Greek yogurt and melted coconut oil in a small bowl.
- Add beet powder if desired for a pink tint.
- Dip each cake pop into the icing, swirling to coat evenly. Return the pops to the baking sheet and freeze for another 30 minutes to set the icing.
Serving Size
While these cake pops are a tasty treat, they should be given in moderation. Treats should make up no more than 10% of your dog’s daily caloric intake.
A general guide is one cake pop per day for most dogs, but you can adjust how many based on their size, diet, and activity level.
As always, introduce new foods slowly to ensure your dog has no adverse reactions. When in doubt, consult your veterinarian.
How to Store the Treats and How Long They Last
Refrigerator: Store cake pops in an airtight container for up to 5 days. Note that the yogurt icing will gradually absorb into the pops over time.
Freezer: For longer storage, freeze the pops in a freezer-safe container or bag for up to 3 months. You can either thaw them before serving or give them as a frozen treat.
Can people eat these cake pops?
Absolutely! These cake pops are made with human-safe ingredients and are great for anyone watching their sugar intake. You’ll probably want to skip the carrot or jerky stick and enjoy them as cake balls. Give one a try and see what you think!
More Dog Cake Recipes
Do you want to make other tasty cakes or cupcakes for your dog? Try these recipes:
Find lots of easy recipes for dog desserts right here on Spoiled Hounds!
Cake Pops for Dogs
Ingredients
Cake Balls
- 1 cup oat flour
- 1/2 teaspoon baking powder
- 1 ripe banana
- 1 egg
- 1 tablespoon melted coconut oil
- 2 tablespoons peanut butter
- 1/3 cup plain Greek yogurt
Icing
- 1 cup plain Greek yogurt
- 2 tablespoons melted coconut oil
- 1/2 tablespoon beet powder optional for pink color
Sticks
- 12 carrot sticks or dog jerky sticks
Instructions
- Preheat oven to 350°F. Grease a loaf or cake pan with coconut oil. Line a baking sheet with a silicone mat or parchment paper.
- Place oat flour and baking powder in a small bowl and whisk or stir to combine. In a separate small bowl, mash the banana with a fork.
- In a medium bowl, mash the banana with a fork. Add egg, peanut butter, and 1 tablespoon melted coconut oil. Stir until combined and smooth.
- Add the flour mixture and combine well. Pour the batter into the prepared cake pan.
- Bake for 20 minutes. Remove the cake from the pan and place it on a wire rack. Let it cool completely.
- Crumble the cooled cake into a medium bowl. Add 1/3 cup of yogurt and combine well.
- Using a cookie scoop, scoop out dough and use your hands to press it into a ball. Place the ball on a baking sheet. Repeat with the remaining dough. Put the baking sheet into the freezer for 30 minutes to an hour, until semi-frozen but not frozen solid.
- If using carrots for sticks, cut a carrot into 1/4″ wide sticks that are about 6″ long.
- Remove the balls from the freezer and press the carrot sticks or jerky sticks into the balls about half way in. Place them back on the baking sheet and into the freezer for another 30 minutes to an hour.
- To make the icing, place 1 cup of Greek yogurt and 2 tablespoons of melted coconut oil in a bowl and stir until well combined. If making pink icing, add the beet powder and stir well.
- Remove the pops from the freezer. Take one pop at a time and swirl the ball into the icing. Once coated, return the pops to the baking sheet. Place in the freezer for 30 more minutes.
- Remove the pops from the freezer and serve.
- Store in an airtight container in the freezer or fridge. If they are stored in the fridge, the balls will absorb the icing.
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