Gluten Free cake:

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a small 6″ baking pan with coconut oil. You can also place a parchment cutout in the bottom of the pan for easy removal.
3. Whisk the dry ingredients together a bowl and set aside.
4. Then pour all of the wet ingredients into a separate bowl and mix until combined.
5. Once combined, pour the dry ingredients into the wet and mix well.
6. Pour in 2tbsp of water and transfer cake batter to the baking pan.
7. The batter can also be baked in cupcake tins for individual cake servings.
8. Bake the cake for 20 – 25 minutes until a toothpick comes out clean.
9. Remove cake from oven and place on a cooling rack to cool.
10. Once the cake has cooled, use a glass cup or circle cutter to cut out two even 3″ circles of cake.
11. Set aside while making frosting.

Coconut and peanut butter frosting:

1. Simply mix the yogurt and peanut butter together or combined. 
2. Mix gently for more of a swirled pb and yogurt frosting mix.
3. Assemble.

Cake Assembly:

1. Spread a layer of peanut butter on the top of the first cake cutout.
2. Top with second cake cutout.
3. Then use an offset spatula to spread a thin crumb coat of frosting onto the cake, making sure the entire cake is covered in frosting.
4. Transfer to the freezer to chill for 15 minutes.
5. Then decorate the chilled cake with the rest of the coconut peanut butter frosting.
6. Finish off the cake with candles and dog treats.
7. Keep chilled until ready for your pup to enjoy!