Cat & Dog Mini Cakes

Homemade pet treats made with ingredients you can actually pronounce. Whole wheat flour, soy flour, skim milk, honey, canola oil, and sea salt bake into sturdy little cakes that dogs and cats go wild for.

The dough rests twice before baking. The first 15-minute rest after mixing lets the flours hydrate and makes the dough easier to work with. The second 30-minute rest after adding oil relaxes the gluten and creates a more tender finished treat.

For dogs, shape walnut-sized portions into flat mini cakes. For cats, roll the dough thin (about ¼ inch) and score it into tiny squares before baking. The smaller size makes sense for cats, who prefer nibbling over gnawing.

These bake at a relatively high heat for 30 minutes, which dries them out into a crunchy, shelf-stable treat.

Kitchen Tips

• Use soy flour for added protein. If your pet has a soy sensitivity, substitute with oat flour or more whole wheat.
• Flatten the dog-sized cakes evenly so they bake at the same rate. Thick centers stay soft while edges burn.
• Score the cat treats deeply before baking so they snap apart cleanly after cooling.
• Store in an airtight container for up to 2 weeks, or freeze for longer storage.

Variations

• Peanut butter treats: Add a tablespoon of unsalted, xylitol-free peanut butter to the dough for dogs (not recommended for cats).
• Pumpkin version: Replace half the milk with canned pumpkin purée for added flavor and fiber.