2/3 cup plain dairy free yogurt (or use Greek yogurt if not vegan)
1/4 cup maple syrup
Preheat oven to 350°.
Combine flour, cinnamon, baking soda, baking powder, and salt together in a large bowl and set aside.
Next, melt coconut oil and then set it aside, allowing it to cool to room temperature.
In a separate bowl, combine milk, pumpkin, syrup, and vinegar and stir to combine.
Combine wet and dry ingredients into one bowl, stirring with an electric mixer. Last, stir in the coconut oil.
Grease 3 4″ cake pans with coconut oil and pour batter evenly into the pans, pounding on the counter a few times so the batter evens out.
Place pans into the oven and bake cakes for 25-30 minutes, or until a toothpick comes out clean.
Leave cakes in the pans for 10 minutes before carefully inverting them onto a cooling rack. Allow the cakes to cool completely before icing them.
For the icing, stir yogurt and syrup together. Once cakes have cooled, use a serrated knife to cut the tops of the cake off, and then ice the cake and layer it (alternatively, you can keep the layers separate if you want to have one layer for you, one for your pet and the third for someone else).
Top cake with your dogs favorite foods, aka cheese, peanut butter or in my case, brussels sprouts.
Enjoy this cake with your pup on their special day!