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P̶o̶u̶n̶d̶ Hound Cake

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I made this pound hound cake for Margarita’s 2 Years in Remission celebration!

For the lime green lymphoma themed icing I used cream cheese mixed with an all-natural plant-based food coloring

Ingredients:

  • 1 3/4 cup organic whole wheat flour
    • good source of vitamins, minerals, antioxidants and plant-based nutrients including Vitamin B9 (folate), Vitamin E, copper, iron, manganese and selenium, also high in fiber and carbohydrates.
  • 1/2 cup unsweetened organic carob powder
    • great source of fiber and pectin, helping to eliminate toxins, improves digestion
  • 1 teaspoon baking powder
  • 1/2 cup organic extra virgin olive oil
    • healthy coat, improved skin, immunity booster, can improve cardiovascular, joint, & digestive health
  • 1 cup organic honey
    • antimicrobial and anti-fungal properties, reduces inflammation, soothes irritated throats from kennel cough, and can help with allergies
  • 4 organic large egg whites
    • packed with protein, rich in essential amino and fatty acids, full of vitamins – including A and B12, folate, iron, selenium, and riboflavin all which aid in improved skin and coat health as well as stronger teeth and bones
  • 1 cup organic non-fat Greek yogurt
    • high in protein, good source of calcium, full of probiotics (good for digestive system)
  • 1tsp organic pure vanilla extract
  • organic non-stick cooking spray (I used organic coconut oil spray)

Directions:

  • preheat oven to 350 ℉
  • spray pan 8 or 9 inch round or Bundt pan (I used the cancer ribbon pan since I made this cake for Rita’s 2-Years-in-Remission celebration) with organic non-stick cooking spray (I like to use coconut oil spray) and dust with flour
  • In a small bowl, stir together the flour, carob powder, and baking powder.
  • In a large bowl, mix oil and honey using an electric mixer
  • Add egg whites, one at a time, continuing to mix
  • Add the yogurt and vanilla and mix until combined thoroughly
  • Slowly add the dry ingredients a little at a time, mixing until smooth
  • Spread the batter evenly in your cake pan
  • Bake for 30-35 minutes – or until a toothpick inserted in the center of the cake comes out clean
  • Remove from pan and cool to room temperature before serving to your pup

Should last up to 3 days in an air-tight container. You can also freeze up to 2 months (but please thaw before you serve to your pup)