Raw Pup-Cake

This cake was so much fun to make! It was so incredibly easy too! I didn’t really follow a recipe, but I will do my best to give you measurements where applicable. You don’t have to follow this recipe exactly, as I love to see others get creative and inspire others, so put your own twist on it if you want! Make sure to tag @wildlyblended so I can see what you made!

Here are the ingredients I used for this cake:

3 Instinct Raw Grassfed Beef Patties

6 Egg Whites (room temperature)

Coconut oil

Arrowroot

Fruit and Veggie Powders (I used Pitaya and Carob)

Fresh Blueberries, Strawberries, Blackberries, and Raspberries

Fresh Rosemary

Unsweetened Coconut Flakes

Take 6 eggs and separate the whites from the yolk. Be careful to ensure none of the yolk gets into the egg whites. Not even a drop! Let the egg whites come to room temperature. While the eggs are slowly warming up, make the “chocolate” covered strawberries. I put about 2 tablespoons coconut oil in a small bowl and melted it for about 10 seconds at a time, until fully melted. I then added about 1 tablespoon carob powder to the oil and mixed well. To thicken up the consistency, I added arrowroot a little at a time, until it reached a thicker consistency that mimicked melted chocolate. Dip your strawberries into the mixture and set on wax paper or a wire rack to dry. Once dried, I dipped them for a second time to get a darker color and sprinkled coconut flakes over top. Set aside and let dry.

In another small bowl, I melted about 2 tablespoons coconut oil, and then added the pitaya powder and arrowroot to get the color and consistency that I liked. Again, it mimicked an icing/chocolate consistency. Set aside.

Once your egg whites are to room temp, add 1/4 teaspoon baking soda and whip them on medium speed in a very clean stainless steel bowl (I used my Kitchen Aid). Keep whipping them until they form stiff peaks. Be sure to not over whip the egg whites, as they will turn watery. There’s a fine line between perfect stiff peaks and watery egg whites, so keep checking them every so often as your whipping them. The peaks should not droop back on itself when you raise the whisk up from the bowl.

When you have your egg whites ready, place one frozen raw patty on a cake base. Top it with a small scoop of egg white and slowly smash another raw patty on top of it. Repeat this process for all layers. Once you’re finished with the layers, slowly pour the icing over top, letting it drip a little bit over the sides. Once the icing is firm (which will be relatively quick since we’re using frozen patties), add a small scoop of egg whites to the top to look like whipped cream. You can get creative with this part and just put it where ever you want! Then, just add your “chocolate” covered strawberries, fresh berries and garnish to your liking. I drizzled the leftover carob icing mixture over top to look like chocolate syrup.

Give the cake to your pet as is or stick it in the freezer until you’re ready to take photos and celebrate! Don’t forget to tag me, so I can see and share! Have fun!

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