Dog-Friendly Birthday Cake! (gluten free)

What is this witchcraft!? How do I eat fire, mom!? 

Welcome to the world's most delayed entry!
Indie's 3rd birthday was September.
To celebrate, I wasted way too much time creating a dog-friendly cake so that I could sing happy birthday to my critters while we all hung out on the floor and fought internal battles to refrain from inhaling too much peanut butter.

This is an actual safe food for dogs
BUT
there's lots of oil and such in it
so you might wanna not give them the whole thing. I know we all like to binge-out and eat a full cake every now n again (amirite) but you're the responsible adult in this situation and you can't just let other people eat themselves into some kind of horrible diarrhea-obesity-diabetes combo.

Ingredients

1/4 cup honey
2 tbsp coconut oil
1/2 cup coconut flour
1tsp baking powder
1/4 cup milk
1/2-1 cup blueberries
3 eggs

Peanut butter (for topping +/- dog biscuit, kibble, chicken pieces, cheese pieces, whatever)

Instructions

1. Preheat Oven at 350 degrees F

2. Mix your eggs with a mixer for at least 1min (they should get bubbly and fluffy)

3. Add milk, oil, and honey - use mixer

4. Add in dry ingredients - use mixer

5. Add in blueberries (I used frozen but fresh is probably better re: moisture) - Hand stir them in (unless you're looking to shred your berries and make a blue cake, that's cool too!)

6. Pour equally into whatever mold you decide. You should have enough batter for 2 mini pie molds, but if you want more dog-friendly portions without needing to cut into slices, I'd recommend cupcake pan that is VERY WELL greased with either coconut oil or avocado oil (since those are the best oils for the dogs and higher burning point). I would not recommend using an actual 9" pie pan as this is a very dense mixture and takes forever to cook.

7. Bake for 30mins (may need to keep in longer depending on the size of pans and your oven). Most of the top should be browned but not burnt! If you find the outside is cooking too fast, bring temperature to 325). Note that the larger your pan, the lower the temperature and the longer you should keep it in the oven.

8. When done, leave to cool for 15-30min, then CAREFULLY remove from pans and place onto a papertowel and place the cake/papertowel onto a metal grate to allow air to get to the bottom of the cake (because it'll likely be kind of soggy sort of "bread pudding"-esque on the bottom and therefore harder to cut later).

9. When fully cooled, use peanut butter and your toppings as icing and decoration!