Sweet Potato Chicken Cake | Homemade Cake for Dog | MyPetcipe

Dogcipe No.071 Sweet Potato Chicken Cake

Here’s the doggo cake using sweet potato and chicken breast! We only used 4 ingredients for this yummy cake for dogs. There are two options: bake or no bake! You can bake to make a golden cake, or you can skip baking and just serve right away without making your dogs wait longer!
Let us know by tagging us on Instagram (@MyPetcipe) if you try making this recipe! We’d love to hear from you all.

CAUTION:
Every pet is different. Make your best judgement on the amount and the ingredients depending on your own pet’s allergies and food intolerance level.

DIRECTION:
Peel off sweet potato and cut it into smaller pieces, so it takes less time to cook.
Bring water to boil and cook sweet potatoes and chicken breast for about 8-12 min, or until they are fully cooked. Time may vary depending on the size of the food. You may skip this step for chicken breast, if you wish to feed raw chicken. (You have to cook sweet potatoes though.)
Puree the fully cooked sweet potatoes in a food processor.
Grind cooked/raw chicken breast in a food processor.
Add egg white to blend with the ground chicken breast. Egg white helps the ground chicken to stick together. Set aside the yolk to use it later.
Cover any cookware/bowl/container that can hold the cake in the shape with a plastic wrap, so it is easier to take the cake out while keeping the shape.
Cover the bottom and the side of the “shaper” with sweet potato puree to make a cup shape.
Fill in the sweet potato "cup" with the chicken breast mixture. Press with enough pressure to let the mixture stick together without any space in the middle.
Carefully pull the plastic wrap to take out the cake. Use your fingers to smooth out the surface as necessary.
Spread egg yolk on the cake surface and sprinkle shredded coconut.
You can serve right away OR bake at 350°F for 15 min. Baked cake will have firmer surface.
If you bake, make sure to cool it down before serving. Store any leftovers in the refrigerator for up to 3 days.

Ingredients (you may use different amounts for your preference and different sizes of the cake you wish to make):
200g Korean Sweet Potato
150g Chicken Breast
1 Large Egg
Shredded Coconut: amzn.to/3oU4gSx

IN THIS RECIPE/VIDEO:
• Fruit & vegetable peeler: https://amzn.to/3f43Ztm
• White Plate & bowl (Mikasa dinnerware set): https://amzn.to/3pDlXoI
• pot (similar one): https://amzn.to/33jaqSt
• Hamilton Beach Food Processor: https://amzn.to/3spTfJn
• Souffle Dishes (baking pan): https://amzn.to/2FkS5f5
• Camera: https://amzn.to/3eSsMOo

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CREDIT:
• Music: bensound - little idea https://www.bensound.com

DISCLAIMER:
• I am not a certified pet nutritionist or a Veterinarian. Consult with your Vet or Nutritionist when in doubt.
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