Pumpkin Chai Chocolate Chip Mini Cakes

Pumpkin Chai Chocolate Chip Mini Cakes are perfect for breakfast (yes, cake for breakfast!) or dessert! A hint of molasses and a heavy dose of cinnamon and cardamom come together with a bit of chai and a sprinkling of mini chocolate chips in an easy quick bread-style cake. And the best part is, you don’t even need a special cake pan to make adorable mini cakes. Oh, no, wait, the best part is the chai icing and the chocolate chips, right? 

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

This is one of those days that I just can’t believe is here [noted I'm writing on Sunday, Oct 12th]. Our anniversary. 

What?!

Seriously, a whole year has passed since the most beautiful day in my whole life. I can’t fathom that. It was just so beautiful and I hold it on a pedestal in my mind. I’ve never felt more beautiful either. Well, at least we have gorgeous photos from that day (thank you Elizabeth!) and a big ol’ hunk of cake (my parents have a whole layer in their freezer and my mom said she was saving it to eat on our anniversary too! Cake for everyone!). I even saved the sugar flowers from the cake. How could I not?! 

Anyways! I had an awesome weekend. We finally found rugs we loved for our house. 2 of the 3 were out of stock, so at least we get one of them, right? My home is going to look like a friggin Turkish bazaar. Woohoo! 

We also attended our small town’s “Water Tower Festival”…which in a small town is basically a stage for middle-aged men in a cover band and 1 funnel cake stand and 2 beer stations. Fall festivities at their finest. We walked around the town square a couple times, went and ate dinner, then went home to watch the DVR. We’re so fun. 

Insert terrible transition here…

And so here’s some cake for you! Because I know you’ll want to pop champs and toast to us [right?]. This cake is amazing. It’s basically the consistency of banana bread or pumpkin bread. And it tastes like chai and is studded with chocolate chips! You could totally eat it for breakfast if you wanted to. Please do. And it’s based off of my Baked Pumpkin Donuts recipe, so you know it’s going to be amazing! 

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

You don’t need mini cake pans either! Just use tin cans. Wash them really really well, remove the labels, and make sure they’re well greased before you pour in any batter. Mini cakes, done!

You’re so impressive. You’re welcome! 

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

Cheers! [to autumn, to our anniversary, to 5 years of blogging, to small towns, to cake]

Pumpkin Chai Chocolate Chip Mini Cakes
Pumpkin Chai Chocolate Chip Mini Cakes are like a breakfast bread disguised as cake. They're tender and moist, spiced with your favorite autumn flavors and studded with chocolate chips. A drippy, sweet glaze adds the perfect finishing touch. (makes 2, 2-layer mini cakes)
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Ingredients
  1. ¾ cup pumpkin puree
  2. ½ tsp. cinnamon
  3. ¼ tsp. cardamom
  4. ¼ tsp. cloves
  5. 2 Tbs. molasses
  6. ¼ cup coconut oil
  7. 1 egg
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I used tapioca)
  11. 1 tsp. baking powder
  12. ½ tsp. salt
  13. 1 chai tea bag tea (I used Tazo)
  14. ¼ cup mini chocolate chips
Glaze
  1. 1 cup powdered sugar
  2. 2 tsp. almond milk
  3. pinch of cinnamon
  4. pinch of cardamom
  5. pinch of cloves
Instructions
  1. Preheat your oven to 375 degrees. Grease your mini cake pans or 2 empty, cleaned and dried, tin cans (make sure they’re squeaky clean and don’t have any labels on them anymore).
  2. In a small microwave safe bowl, heat the coconut oil until melted and warm. Add the tea bag to the warm coconut oil and set aside (odd, yes, but we’re infusing the oil with the chai flavor here). Let steep at least 5 minutes. Squeeze out the tea bag (carefully, and don’t do this yet if your oil is hot because I don’t want any burned fingers) and discard the tea bag.
  3. In a mixing bowl, whisk together the pumpkin and the spices with the egg until smooth. Next, add the molasses and whisk until smooth. Add your infused coconut oil and mix.
  4. Finally, add all of the dry ingredients and stir until everything is just combined. Then add the chocolate chips and give it a couple mixes.
  5. Pour your patter into your mini cake pans or tin cans (just divide the batter evenly between the two cans). Bake for 40 minutes, or until a toothpick comes out clean.
  6. Let your cakes cool in the cans on a wire rack. When they’ve cooled for a bit (at least 30 min), turn your cans upside down on your wire rack and release the cakes (you may need to run a paring knife around the edges first, just don’t shake them to get the cakes out or you’ll probably break the cakes…because I’ve totally done this!). Let the cakes finish cooling before assembling.
  7. When you’re ready to assemble your cakes, cut them each in half. Mix up your Glaze ingredients in a small bowl until you have the desired consistency. Spoon some glaze on top of the bottom layer, add the top layer of cake then top with more glaze (and maybe a pinch more of spices). Eat and enjoy!
Notes
  1. Unglazed cakes can be kept in a storage bag in the fridge for 4 days. Glaze before eating…or don’t glaze at all and eat them for breakfast, because they’re essentially a quick bread!
Adapted from my Baked Pumpkin Donuts
Treats With a Twist http://www.treatswithatwist.com/wp/

Baked Pumpkin Donuts

Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They’re baked, so they’re healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You’ll be enjoying donuts in no time! 

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

I had another one of those anti-productive weekends.

We hung photos on the wall. I hated it. We took it all down. Blank walls.

I painted all of our frames the same color. I ran out of paint. I couldn’t finish. Blah.

I made a pumpkin loaf cake. It broke in half. Fail.

I DID however do a few things. I snipped some flowers and brought them inside, making cute little arrangements for our vases. I practiced some yoga, posting a picture on Instagram, obviously. I ran 5K on Sunday (a weekly tradition now since starting that 8 week fall fitness challenge) and helped my husband pick out work pants (riveting, I know).

Wow! I feel like I have to apologize for being so boring! Promise I’m reading a book that is exciting and baking yummy things for you! Don’t leave me!

So, here’s some proof!! Baked Pumpkin Donuts!

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

I’ll point out that mine are quickly glazed to make adorable sprinkles stick. I’m going to be blasphemous and recommend you DON’T glaze yours. Eek! Gasp! What?!

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Yes! Please listen. These are MOIST. Yup, said it. They are really dense and moist and fragile and delish. They don’t need a glaze. You can try to make sprinkles stick if you must, but really, you should just gobble these up naked. The donuts, not you. Not that I’d know. Please don’t tell me.

  Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts
Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They're baked, so they're healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You'll be enjoying donuts in no time! (makes 6 donuts)
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Ingredients
  1. ¾ cup pumpkin puree (½ can)
  2. 2 Tbs. molasses
  3. 1 egg
  4. ¼ cup coconut oil, melted, cooled
  5. ½ tsp. vanilla extract
  6. ½ tsp. cinnamon
  7. ¼ tsp. cloves
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I use tapioca starch, but potato or corn would work too!)
  11. 1 tsp. baking powder
  12. pinch of salt
  13. Sprinkles, for decorating, optional
Instructions
  1. Preheat your oven to 425 deg F. Spray your donut pan with nonstick spray.
  2. In a mixing bowl, combine the pumpkin puree, molasses, egg, coconut oil and vanilla extract. Stir well until completely combined. Next, add all of the dry ingredients. Stir a few times until everything is incorporated but not over mixed (everything should be just moistened).
  3. Transfer your batter into a gallon-sized zip-top plastic bag. Snip the tip of one corner and pipe the batter into your donut pan, tapping the pan lightly on the counter to settle the batter.
  4. Bake the donuts for 8-10 min, or until your toothpick comes out clean. Let them cool on a wire rack for a few minutes then flip them out of the pan.
  5. If you want to decorate your donuts with fall sprinkles, mix ½ cup powdered sugar with 2 tsp. of water. Dip your donuts into the icing then sprinkle with sprinkles. Enjoy! (Although I dipped and sprinkled mine, these donuts are SO moist that they really don’t need it! Maybe you should eat one (or three) before deciding to glaze them!)
Notes
  1. Keep cooled donuts in an airtight container in the fridge for 3 days.
Treats With a Twist http://www.treatswithatwist.com/wp/

Pumpkin Spiced Granola Pancakes

Pumpkin Spiced Granola Pancakes are the perfect morning treat, filled with Fall spices, an unsuspecting twist from granola cooked right into the batter, and portioned just for one (you!). 

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Yup, you read that title right. Pancakes. With granola in them. My Pumpkin Spiced Granola, to be exact. Yeah, now you know why I told you to hold some back as soon as it’s done. Boom!

Can I have a gripey whiney moment for a hot sec?

I know it’s only day 2 of Fall, but because pumpkins and mums have been shoved in my face for a good month now and Christmas displays are already being assembled in stores (give me a SECOND to enjoy fall, ok?!), I’m pretty peeved that I can’t find all of the “pumpkin spice” goodies that I know should be out there (and in my kitchen)!

I keep seeing pictures and announcements for gluten free pumpkin spiced waffles (Nature’s Path, I seem to have been skipped on this one), pumpkin yogurts (ok, yes I bought the Chobani and the Noosa, but I’m looking at you Siggi’s) and coffee yogurts, pumpkin body butter (come ON Trader Joe’s, I can’t keep sending my mom out to check for nothing!)…and yet, I can’t find any of it! Why is it not in my kitchen?! Why is this not all mine?!

The Pumpkin Spiced Jif Whips peanut butter? For some reason my Target stores got it a month and a half ago…for one week! I bought one, ate the whole tub, went searching for more and it was out of stock for a whole month (if I hear “our order should come in on Tuesday” one more time…)!  Luckily it is finally back in stock this week and I bought three tubs. Move out of my way.

The Glade candle I put in my IG favorites? Yup, dying over it. May have to buy a TON of those before they’re gone. Because they make the house smell so darn good. I was burning one the other day, my husband says “What are you making?! When will it be ready?!” Sorry hun, its just a candle, and you can heat up leftovers if you’re hungry.

Ok, rant over.

I digress.

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

So! I made you Pumpkin Spiced Granola on Monday. Then today, we take some of that killer fabulous granola, sprinkle it into pumpkin pie pancakes before we flip them, then also top the pancakes with more…crunch tastic! Pumpkin tastic!

I get it. These pancakes are actually pretty ugly. Well, pumpkin is an ugly food. You just have to look past the ugly and think about pumpkin pie. For breakfast. With a crunchy twist. Crisp. Crackle. Yum.

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Pumpkin Spiced Granola Pancakes (treatswithatwist.com)

Oh, and the recipe is for one. Because we both know that you’re waking up early to make breakfast…for yourself. If you’re really nice and want to double the recipe so you can eat breakfast with company, then good for you! If not, I won’t tell a soul. Our secret. 

Pumpkin Spiced Granola Pancakes
Pumpkin Spiced Granola Pancakes are the perfect morning treat, filled with Fall spices, an unsuspecting twist from granola cooked right into the batter, and portioned just for one (you!).
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Ingredients
  1. 1/3 cup oat flour (pulse oats in a food processor or blender until flour)
  2. 1 Tbs. coconut flour
  3. 1 tsp. stevia (or sweetener of choice)
  4. ½ tsp. baking powder
  5. 1 egg white
  6. 3 Tbs. pumpkin puree
  7. ¼ cup unsweetened almond milk
  8. ½ tsp. vanilla extract
  9. ¼ tsp each: cinnamon, allspice, cloves, nutmeg
  10. Pumpkin Spiced Granola (or your favorite fruit-free granola) [appx 1/3 cup]
Instructions
  1. In a small bowl, combine the flours, Stevia and baking powder. Add the egg white, pumpkin and almond milk. Stir until just combined (lumps are a-okay). Add the spices and give it a couple quick stirs.
  2. Heat up your skillet over medium heat. Spray with nonstick spray (I use coconut oil spray).
  3. Use a ¼-cup measuring cup to scoop out your batter into pancakes, well spaced, using the back of the measuring cup to help spread each out into a circle. Sprinkle granola on top of each batter circle. Cook for 3 min or until the sides look cooked, flip, cook for 2-3 more min.
  4. Stack um up! I like to use more pumpkin puree, mixed with more spices, in between each layer, but that’s just me and my affinity for pumpkin. Oh, and maybe a bit of Greek yogurt mixed with maple syrup too. Use more granola to top it all off. Enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/

Baked Coconut Donuts

Baked Coconut Donuts - the most flavorful, moist and coconutty gluten-free donuts ever! These baked goodies will make you a morning person! 

Baked Coconut Donuts (treatswithatwist.com)

I realize it’s been a while since we have gorged ourselves on donuts. At least, it has been for me. So, we should definitely remedy that. And because we’re best friends, we’re going to do this together! Ok! 

That’s what friends are for.

It’s practically August (what?!) and August brings my birthday! And my birthday means coconut cake. Always. 

Baked Coconut Donuts (treatswithatwist.com)

Baked Coconut Donuts (treatswithatwist.com)

Baked Coconut Donuts (treatswithatwist.com)

And these Baked Coconut Donuts taste so much like my grandma’s coconut cake, that at first taste, my mind started racing in elation: “OMG coconut cake!”, “OMG Steve has to try these”, “OMG I have to hide these so I can eat them ALL”, “Did I just eat 3 of those?!”, “Wait, I have to make a latte to dunk one in”, “Why does making a latte take SO DARN LONG?!” …

You get the idea.

Anyways! This is my way of getting overly excited about my birthday coming up. And making another excuse to shove donuts down my gob. Hey, they’re gluten free! 

Baked Coconut Donuts (treatswithatwist.com)

Baked Coconut Donuts
Baked Coconut Donuts - the most flavorful, moist and coconutty gluten-free donuts ever! These baked goodies will make you a morning person! (makes 10 baked donuts)
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Ingredients
  1. ½ cup oat flour
  2. ½ cup brown rice flour
  3. 2 Tbs. coconut flour
  4. 1 Tbs. unsweetened coconut
  5. ¼ cup coconut sugar
  6. 1 tsp. baking powder
  7. ½ tsp. salt
  8. ¼ cup coconut oil, melted
  9. 1 large egg + 2 large egg whites
  10. 2 Tbs. unsweetened applesauce
  11. 1/2 cup unsweetened almond milk
  12. 1 tsp. vanilla extract
  13. ½ tsp. coconut extract
For the glaze
  1. 3 cups powdered sugar
  2. 1/3 cup hot water
  3. 1 tsp. vanilla extract
  4. 2 cups unsweetened coconut
Instructions
  1. Preheat the oven to 350 degrees F. Spay your donut pan with nonstick spray.
  2. In a large bowl, combine all of the dry ingredients.
  3. In a smaller bowl, combine all of the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients. Fold and stir until everything is *just* combined.
  5. Use a small scoop or spoon to carefully scoop batter into the donut pan, staying below the rim of each mold (I spaced batter around in the circles, wipe off the middle, then tap the pan on the counter to level out the batter).
  6. Bake for 15 minutes. The donuts should be baked but not overbaked (and a toothpick should come out with only a tiny hint of crumble on it). Let cool on a wire rack before removing from the pan.
  7. Let the donuts cool completely before glazing.
Make the glaze
  1. Combine the powdered sugar and hot water. Stir together until smooth. Stir in the vanilla.
  2. Dip the top of a donut into the glaze, then place the donut glaze-side down into a pile of coconut, packing the coconut onto the glaze. Repeat with all of your donuts.
  3. And, if you want yours to look densely covered, like I did, double dip! Dip into the glaze again and into the coconut again. You're welcome!
Notes
  1. Store the donuts in an air-tight container for 2 days on the counter or up to 5 days in the fridge.
Adapted from my Peanut Butter Chip Donuts
Treats With a Twist http://www.treatswithatwist.com/wp/

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel is pretty much a dream come true. Rich, moist chocolate cake is layered with a super simple frosting made from caramelized coconut milk and a sprinkle of honey granola too. All of this is drizzled with salted caramel sauce, making you one helluva baker. Heck yes. 

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

 

Can I make this title a tad longer? Could we call it Gluten Free Chocolate Cake with Caramelized Coconut Milk Frosting, Granola, and a Salted Caramel Drizzle? Ding, ring. Nice, right?

I guess I’m on a mini little (redundant) layered-cake roll, right? All good things. 

Let’s just jump right in, shall we? This cake! It’s SO so good. Seriously. 

Usually chocolate cake (especially gluten free chocolate cake) is dry and dull and totally tasteless. Ugh, totally not worth it. But not this one! Holy smokes it’s so chocolatey! And totally not too rich either. The flavor is rich, but it’s not all dense and rich to where you can only have a few bites then put your fork down. 

I used the chocolate cake recipe from the Blackbird Bakery cookbook. This is the same cookbook that I used to make my Honey Cashew Banana Cake base from. It’s a home run in my book! All of the recipes are gluten free, which is awesome. And I found all of the flours in an international grocery store for cheap cheap cheap! Totally awesome.

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

Now, for the frosting, you can’t get easier than this! I basically reduced a can of coconut milk with a touch of coconut sugar…and after it was super thick I added a touch of vanilla to it. Yup, that’s it. And after it’s cooled, it’s the perfect frosting. 

To add more flavor and an interesting crunch (though after a day or so, the crunch leaves, but the flavor remains), I added some granola! You can use any granola as long as its not riddled with dried fruit. Go for the plain stuff this time! I used Nature Valley’s protein granola because it has just a nice honey sweetness (and because it was in my cupboard!). I also sprinkled in some unsweetened coconut too. I’d recommend adding the granola to the very top just as you’re about to serve it, so it’s still crunchy! Yum. 

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

Oh, and then I pulled a fast one on ya and drizzled the whole dang thing with Salted Caramel sauce. Yeah. You can leave this off…but we can’t be friends anymore. (Buy it at Trader Joe’s. It’s cheap and easy and SO SO good). 

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

 

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

Ok! Now go make these and pretend like you didn’t notice that I didn’t make you anything loaded with berries for the Fourth. Whoops?

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (treatswithatwist.com)

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel
Richly flavorful yet subtly sweet, gluten free chocolate cake is stacked with caramelized coconut milk frosting, a sprinkle of honey oat granola and then drizzled with salted caramel. (makes 5 small ramekin cakes)
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Ingredients
  1. 1/2 a recipe of Blackbird Bakery gluten free chocolate cake (or your favorite chocolate cake recipe)*
  2. 1 can coconut milk
  3. 2 Tbs. coconut sugar
  4. 1/2 tsp. vanilla extract
  5. pinch of sea salt
  6. honey oat granola**
  7. unsweetened coconut
  8. salted caramel sauce (I used Trader Joe's)
Instructions
  1. Bake you cakes according to the instructions in standard ramekins (mine are just under 1 cup size). Let cakes cool before turning out onto a rack to cool completely.
  2. Make your frosting: On the stovetop in a pan, combine the coconut milk and coconut sugar, stirring often (so it doesn't burn on the bottom), bring the mixture to a boil, then turn down to a simmer. Continue to stir and simmer (appx 10 minutes) until very thick.
  3. Pull the pan off the heat and quickly stir in the vanilla and sea salt. Place the bottom of the pot into a bowl of ice water, cooling the frosting quickly. Let cool completely, stirring occasionally.
  4. Slice your ramekin cakes in half. Apply a thin layer of frosting. Sprinkle on some granola and then some coconut. Apply the top layer, more frosting, and then more granola and coconut. Drizzle with salted caramel sauce.
  5. Enjoy!
Notes
  1. *the recipe I used was for a large, square, layered cake, so I made only 1/2 the batter
  2. **use your favorite granola, as long as it does not have dried fruit in it or large nuts
  3. Cakes will keep in the fridge for 4 days in a well-sealed container. Wait to top with granola and drizzle with caramel until you're ready to serve them.
Treats With a Twist http://www.treatswithatwist.com/wp/
 

I know that Friday is the Fourth, but I have a special little (long) rambling post about some personal crap if you want to come back and read it. Please do! I’ll even include festive treats if you humor me.