Confetti Cake

My Confetti Cake is a birthday dream! Two layers of gluten free vanilla sprinkle cake layered up with fluffy vanilla frosting, that is made from coconut cream, this cake will have you celebrating half-birthdays and Tuesday nights too. 

Confetti Cake // treatswithatwist.com

Just as I promised on Monday when I showered you with Rocky Road Coconut Milk Ice Cream, I have some cake for you!! And it’s not just any cake, it’s Confetti Cake!

My Confetti Cake is moist, has that nostalgic vanilla sprinkle flavor, is dotted with beautiful confetti, and is totally gluten free! And the frosting? It’s dairy-free! And of course, lots more sprinkles on top.

I couldn’t be happier to be sharing this cake with you. I mean, sprinkles are total happy food.

This cake is for my beautiful kiddos, E & G. These two little ones turn four on Saturday and I couldn’t be more shocked and happy. Shocked simply because I had no idea that kids could grow up so quickly. I may only be their nanny, but I’ve been there for them every week since they were 10 months old. I can’t believe that they’re making up fantastical stories and carrying on real conversations with me now!

Confetti Cake 1

Confetti Cake 3

Confetti Cake 4

Confetti Cake // treatswithatwist.com

Confetti Cake 5

Whether you have a birthday coming up to celebrate or want to make this for Easter…or for a random Spring evening, this cake is sure to make you smile. Light a candle, make a wish! 

Confetti Cake
My Confetti Cake is a birthday dream! Two layers of gluten free vanilla sprinkle cake layered up with fluffy vanilla frosting, that is made from coconut cream, this cake will have you celebrating half-birthdays and Tuesday nights too. (makes a 2-layer 6" cake)
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Ingredients
  1. ½ cup white rice flour
  2. ¼ cup sorghum flour
  3. 1/8 cup coconut flour
  4. 1 Tbs. tapioca starch
  5. ½ cup raw sugar
  6. 1 tsp. baking powder
  7. ½ tsp. baking soda
  8. 1 tsp. xanthan gum
  9. ½ tsp. sea salt
  10. ¼ cup coconut oil, melted
  11. 2 egg whites
  12. 1 ½ cups unsweetened almond milk
  13. ½ tsp. apple cider vinegar
  14. 2 tsp. artificial vanilla extract*
  15. pinch of nutmeg
  16. 2 Tbs. confetti sprinkles
For the frosting
  1. 1 can unsweetened coconut milk, full fat, refrigerated overnight
  2. 2 Tbs. powdered sugar, sifted
  3. 1 tsp. artificial vanilla extract
  4. more sprinkles for decorating
Instructions
  1. First, stir together the almond milk and vinegar and let set for 10 minutes.
  2. Preheat your oven to 350 deg F. Spray two 6” cake pans with nonstick spray.
  3. In a mixing bowl, combine all of the dry ingredients (all of the flours, starch, sugar, salt and nutmeg). Stir well.
  4. In a separate bowl, combine the wet ingredients. Add the wet to the dry and fold until combined. Then add the sprinkles and stir in.
  5. Divide your batter evenly between your pans. Bake for 40 minutes, or until a test stick comes out clean and the top is a light golden hue.
  6. Let the cakes cool slightly on a wire rack before turning them carefully out of the pans. Then let cool completely before assembling. I like to wrap my cooled cakes in plastic and place in the fridge overnight (while the coconut milk is getting cold) which traps in moisture and results in a better cake (in my opinion). [Also, wrapping them up now allows me to throw the layers in the freezer if I decide to finish the cake in a few weeks or when I actually need it.]
Assembly and Frosting
Make the frosting
  1. Open the coconut milk can, scoop out the solid coconut meat, avoiding the liquid, and place it into the bowl of your mixer. Pour the liquid into a jar to save for smoothies. Whip the coconut on medium speed with the whisk attachment for a couple minutes, until fluffy and smooth. Then, sift in your powdered sugar, mix until combined, then add extract and let that mix up quickly until combined.
Assemble
  1. Place one layer of cake down on your cake plate or stand. Add ½ of the frosting on top of it and smooth into an even layer, all the way out to the edges. Center and place the second layer on. Add the rest of the frosting, smoothing it out into a nice layer. Sprinkle on sprinkles! Light a candle, make a wish, and enjoy!
  2. Finished cake layers can be kept in the fridge, well wrapped, for up to four days or in the freezer indefinitely. Assembled cake should be eaten the day it is made, but you can wrap up the leftovers and keep them in the fridge for a few days. But seriously, just eat the cake, you know you want to.
Notes
  1. *It’s very important to use the fake, clear vanilla here! That’s what gives the cake that iconic confetti (with an “F”) flavor.
Treats With a Twist http://www.treatswithatwist.com/wp/
Confetti Cake 2

Matcha Goji Cake with Coconut Cream Frosting

My Matcha Goji Cake is subtly sweet and so satisfying. Studded with gemlike goji berries and powered by antioxidant rich matcha powder, this cake is only made better by the creamy Coconut Cream Frosting generously piled between the layers. 

Matcha Goji Cake with Coconut Cream Frosting // treatswithatwist.com

My husband and I ordered new furniture from IKEA and it’s going to be delivered soon…in a million little pieces.

The anxiety has already struck. Seriously, I’m going to build a couch?! A white couch?! In my living room?! Where my BLACK super shedding dog likes to play and lay? God I’m stupid.

Oh wait, the loveseat too. Double stupid.

I’ve been told to never buy furniture from IKEA without buying bottles of wine to go with them. Absolutely.

So, we shall see how this all plays out…

In the meantime, I’m going to go have a fun girls weekend with my mom…getting pedicures for the first time since last summer, eating at any obscure ethnic restaurant we come by, stocking up at Trader Joe’s and totally just chilling out.

Oh, and just so I can get this off my chest: OMG I’m SO happy with the Bachelor finale!!! My pick from episode 1 ended up with the ring and I was SO excited, doing tuck jumps and scaring the dogs as it all played out.

And House of Cards season 3?! I seriously finished it and didn’t even know it because I went to click on the next episode, mid-binge, and there wasn’t one! What?! What am I supposed to do now? Boo.

Matcha Goji Cake 1

Matcha Goji Cake 2

Matcha Goji Cake 4

Matcha Goji Cake 5

Matcha Goji Cake 6  

My Matcha Goji Cake (should probably talk about the cake, right?)! This cake is gluten free, fluffy, crumbly in the best way, studded with sweet tart goji berries, sweet but not too sweet, hints of matcha tea…lathered in Coconut Cream Frosting…

Holy moly!

This one is a stunner for sure. I love how white and pure the frosting looks against the greenish cake (sounds somewhat unappealing, but matcha is a beautiful green color), and bits of beautiful red poking through from the gojis. You’ll be so happy just to be stacking it up. 

xxoo 

Matcha Goji Cake with Coconut Cream Frosting
My Matcha Goji Cake is subtly sweet and so satisfying. Studded with gemlike goji berries and powered by antioxidant rich matcha powder, this cake is only made better by the creamy Coconut Cream Frosting generously piled between the layers. (makes a double 6" layer cake)
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Ingredients
  1. ¾ cup brown rice flour
  2. ¼ cup almond meal
  3. 2 Tbs. tapioca starch
  4. 1 ½ tsp. baking powder
  5. 1 ½ tsp. baking soda
  6. 2 Tbs. matcha green tea powder
  7. ¾ cup coconut sugar
  8. ¼ cup coconut oil, soft (not melted)
  9. 2 eggs, room temperature
  10. 2/3 cup unsweetened almond milk
  11. 1 tsp. vinegar
  12. 1 Tbs. vanilla extract
  13. ¼ cup dried goji berries
Frosting
  1. 1 can coconut milk (full fat), refrigerated overnight
  2. 1 Tbs. powdered sugar, sifted
  3. 2 drops coconut extract*
Instructions
  1. PREP: Combine the almond milk and vinegar and add the goji berries (to soften) and set this aside.
  2. Preheat your oven to 350 deg F and spray two 6” cake pans with nonstick spray.
  3. In your mixer, cream together the soft coconut oil and the coconut sugar. Let mix for a minute or two, then add the eggs, one at a time until they’re fully incorporated.
  4. Next, add the vanilla.
  5. Now, turn down your mixer and add all of the dry ingredients and let them mix in. Finally, slowly add the almond milk/goji mix and let the batter come together.
  6. Pour the batter evenly into the cake pans. Bake for 28-35 minutes, or until a test stick comes out clean.
  7. Let the cakes cool completely on a wire rack.
  8. I like to let my cakes rest overnight. I wrap them in plastic wrap and set them in the fridge for the night. This keeps the moisture in and the crumb tighter. Then I frost them and serve them. You can wrap up the cake layers well and place them in the freezer if you’d like to wait to serve your cake for a few days or weeks.
Frosting
  1. Flip your overnight-refrigerated can of coconut milk upside-down and open the can. Pour off the liquid. You should have 2/3 – ½ a can left of coconut cream. Scoop out the cream and place in your clean mixing bowl. Mix on medium speed for a couple minutes, until creamy and fluffing. Add the powdered sugar and drops of coconut extract (*I pour a bit of coconut extract into the extract cap and then carefully let a few drops drip into the bowl). Then let your mixer mix it all together until creamy.
Assemble your layers
  1. I like to cut the outer edge off the cake so it has a rougher look, but you don’t have to do this step.
  2. Place down one cake layer to be the bottom. Spread ½ of the frosting on this layer. Then place the top layer on top and spread the other ½ of the frosting on.
  3. Cut, serve, enjoy!
Notes
  1. Keep leftover cake (what’s that?) wrapped in plastic wrap in the fridge for up to 4 days.
Adapted from My Name is Yeh! (cake) and How Sweet It Is (frosting)
Adapted from My Name is Yeh! (cake) and How Sweet It Is (frosting)
Treats With a Twist http://www.treatswithatwist.com/wp/

Almond Cake with Fig Jam and Coconut Butter Frosting

Almond Cake with Fig Jam and Coconut Butter Frosting is my new favorite flavor combination. Slightly sweet almond cake (gluten free) is layered with rich and honey-like fig jam, then tied together with a warming, Spring-like coconut butter frosting. The flavors marry together perfectly, creating a sophisticated yet casual dessert, perfect for a birthday or a Tuesday night.

  Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com  

Anytime I make a layer cake, my happiness meter shoots WAY up. How could it not? I always feel like I’ve tackled an amazing feat, solved a tremendous puzzle. True satisfaction.

I’ll admit, it’s actually a stress-reliever for me too. It gets easier and easier the more I do it and I find myself more organized during the process.

This cake is a true beauty. The cake has that slightly sweet and fragrant almond flavor, from true almond flour and from almond extract. Then I used my favorite fig butter in between the layers (try to use a fruit butter, because it has more fruit than sugar, which makes it ultra rich and thick, perfect for a filling! I find mine at Trader Joe’s.). I could seriously eat that stuff with a spoon. Then the frosting, which I made from coconut butter that I made myself, but you can buy some from the store.

My frosting is quite yellow, no? That’s my fault. I decided to use a coconut/palm shortening (do they call it margarine too? I hate that word. Lets not call it that.) that was bright yellow (made by Nutiva, in a white container), even though I’ve previously purchased a white version. If I had purchased the white one (I think Earth Balance makes the white one, which comes in a blue container) my frosting would be a snowy white. Lesson learned. I decided to go with the flow and just work with it. Who am I??

I shared the cake with my parents, who came to visit us this weekend. I love pulling out a beautiful layer cake when we have guests, because I feel like I get brownie points as soon as I do. Mental stars. Whatever keeps you going, right?

  Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

I hope you make this cake! It’s truly lovely and so delicious. If you make the cake layers a day in advance then place it in the fridge, and make sure you have all of the ingredients on hand (if you’re making coconut butter, blend unsweetened coconut flakes until they make butter, then keep in a tightly fitting jar), putting it together will happen in a snap! 

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting
Almond Cake with Fig Jam and Coconut Butter Frosting is my new favorite flavor combination. Slightly sweet almond cake (gluten free) is layered with rich and honey-like fig jam, then tied together with a warming, Spring-like coconut butter frosting. The flavors marry together perfectly, creating a sophisticated yet casual dessert, perfect for a birthday or a Tuesday night. (makes a two-layer 6" cake)
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Cake
  1. ¾ cup brown rice flour
  2. ¼ cup almond meal
  3. 2 Tbs. tapioca starch
  4. ¼ tsp. sea salt
  5. 1 ½ tsp. baking powder
  6. ¾ cup coconut sugar
  7. ¼ cup coconut oil, soft (but not melted)
  8. 2 eggs, room temperature
  9. ½ cup unsweetened almond milk
  10. 1 tsp. vanilla extract
  11. ¼ tsp. almond extract
  12. Fig jam (I use Trader Joe’s Fig Butter)
Frosting
  1. ¾ cup coconut butter (I used homemade)
  2. ¼ cup coconut palm shortening*
  3. ½ cup powdered sugar
For the cake
  1. Preheat your oven to 350 degrees F. Spray two 6” cake pans with nonstick spray (I use a coconut oil spray) and line the bottoms with parchment.
  2. In a mixing bowl, beat together (with a stand mixer or electric hand mixer) the coconut oil and coconut sugar until soft and creamy. Next, add the eggs, one at a time, beating until well incorporated. Finally add the milk and extracts, letting them mix together (turn down your mixer speed so you don’t slosh everywhere).
  3. Turn off your mixer. Add all of the dry ingredients. Turn your mixer on slowly and let it mix until your cake batter comes together.
  4. Divide your batter evenly between your cake pans. TIP: I pour all of my batter into a large glass measuring cup. I take note of what half of the batter would be, then pour half into each pan.
  5. Bake your cakes for 20-22 minutes, until golden brown and a cake tester comes out clean.
  6. Let the cakes cool on a wire rack before removing them from the cake pans. Then let them cool completely. Wrap each in plastic wrap and let sit in the fridge for a day before frosting and assembling.
For the frosting
  1. You want your coconut butter and coconut shortening to be at room temperature.
  2. In your mixer, mix the two butters on medium until well whipped together. Then, add your powdered sugar with your mixer on low and let that completely incorporate into the frosting. Use immediately.
Assemble your cake
  1. Place the bottom layer on your cake stand (or a plate). Spread a thin layer of the Coconut butter frosting on top (I made mine as thin as possible so I could save most of my frosting for the outside of the cake). Then, spread a thick layer of fig jam on top.
  2. Use an offset spatula to spread an even, thin (but not as thin as the interior layer) layer of frosting on the top of the second layer (we haven’t stacked them yet, but I like to frost the top of the top layer before stacking, because it’s much easier). Then stack that top layer on top of the bottom layer.
  3. Use the rest of your frosting to carefully frost the sides of your cake. This may take patience and manipulating, because the frosting is quite thick, but the cake is sturdy and shouldn’t crumble if a slight amount of pressure is put on it.
  4. If you need help and you feel like your frosting just doesn’t look even, try dipping your spatula into a cup of hot water, then wipe off any excess water. The heated spatula will help things spread.
  5. Top with extra coconut if you wish. Slice and serve!
Notes
  1. *My frosting turned out quite yellow because my shortening was yellow. This was frustrating. I know that there are white shortenings out there, so if you can get your hands on that, your frosting will be white. Either way, it tastes amazing!!
  2. Note: You can prepare the whole cake, then wrap in plastic wrap and foil, then place in the fridge or freezer until you’re ready to serve it! You can make your cake up to 2 weeks in advance, or save it for another special time (a Tuesday, or whathaveyou). Just give it plenty of time to defrost before slicing and serving.
Adapted from Dolly and Oatmeal
Adapted from Dolly and Oatmeal
Treats With a Twist http://www.treatswithatwist.com/wp/

Persimmon Pancakes for one

Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note!

Persimmon Pancakes for one (treatswithatwist.com) #glutenfree

In my best Oprah voice:

I made you Per!Simmon! PAAANNNCAAAKESSSS!

Hope you heard it echoing in your head. Hope you jumped up and started screaming in complete hysterics.

Ok, let’s break it down here. You have a vanilla cardamom pancake, made from oat flour so it’s gluten free. And it has a juicy, sweet slice of persimmon cooked right into it! Its like pancake + jam. Done.

I used slices of the big Japanese persimmons, Hachiya, but if you like the squat Fuyu ones better, then by all means please use those. Just make sure they’re ripe! All persimmons need to be really ripe to use them. Those giant suckers usually aren’t ready until they look bruised and their skin looks like it may pop if you touch it. That means it’s ready. Otherwise, it’ll leave a weird texture on your tongue and will have a tannin aftertaste. Yuck. So, just wait until they’re ripe and it’ll be TOTALLY different and totally worth it.

I used a SUPER sharp serrated knife, just like I would with delicate tomatoes, and sliced it, making slices a few millimeters thick. I sliced 3 slices because, let’s face it, I’m only making these beauties for me. Yup, SINGLE SERVING! Mix up your batter, heat up your pan, put a slice of persimmon in the pan, scoop ¼ cup of batter on top, cook, flip, DONE! Yessss.

Persimmon Pancakes 1

Persimmon Pancakes 4

Persimmon Pancakes 5

Persimmon Pancakes for one (treatswithatwist.com) #glutenfree

Oh, drizzle with maple syrup. The good stuff.

Then when your friends and family drool all over your winter wonderland of a breakfast…I guess you could make a big batch and share. If you’re on the nice list this year, that’s what you’d do, right? 

  Persimmon Pancakes 3

Persimmon Pancakes 2

Persimmon Pancakes for one
Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note! (makes 1 portion, 3 pancakes)
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Ingredients
  1. 1/3 cup oat flour
  2. 1 T coconut flour
  3. ½ tsp. baking powder
  4. ¼ tsp. baking soda
  5. 1 tsp. sweetener (I used granulated Stevia, but coconut sugar would be lovely too)
  6. quick shake of cardamom (less than ¼ tsp. but nothing too precise)
  7. ½ tsp. vanilla extract
  8. ¼ cup + 1 Tbs unsweetened almond milk
  9. ½ tsp. apple cider vinegar
  10. 1 egg white
  11. 3 slices of ripe persimmon
Instructions
  1. In a mixing bowl, combine all of the dry ingredients. Mix well. Then, add all of wet ingredients (not the persimmon though). Stir together, but don’t over-mix (lumps are a-okay in pancake batter).
  2. Heat your skillet over medium heat and grease (I use coconut oil spray). When heated, lay down your persimmon slices, well spaced, exactly where you’d have your pancakes in the skillet. Pour ¼ cup of batter over each persimmon slice (there should be enough batter for 3 pancakes), letting the batter spread evenly over the sides of the persimmon slices. Cook for 3 minutes then flip and cook other side as well (You can use a spatula to gently lift the side of a pancake and check to see if it is golden and ready to flip and make sure you don’t burn your persimmon).
  3. Eat! Drizzle them in maple syrup! You know the drill.
Treats With a Twist http://www.treatswithatwist.com/wp/
 Oh, so you like making greedy single-serve batches of pancakes? Try these! And these! And THESE

Honey Apple Cake with Salted Vanilla Bean Cashew Frosting

Honey Apple Cake with Salted Vanilla Bean Cashew Frosting is the perfectly subtle yet decadent Autumn cake you’ll want to whip up for special occasions or just a Friday night. Crisp and sweet fall apples are shredded into the batter, along with fragrant and flowery honey. The cake is quickly layered with an easy Vanilla Bean Cashew Frosting and flecked with sea salt. You’ll be thinking about this one long after it’s gone. 

Honey Apple Cake (treatswithatwist.com)

In my mind, I’ve always held tailgating on a pedestal.

It’s amazing. It’s fall. It’s booze. It’s BBQ. It’s rowdy embarrassing husband. It’s tons of people pretending to be your friend or enemy based on which animal you have on your shirt.

Good stuff.

Well, until I went tailgating.

Don’t get me wrong, I used to go tailgating all the time…but that was 21 yr old me. That was the me that was self-conscious yet could unknowingly drink twice as much as she thought she could. That was the me that could down a few cookies and then enough BBQ to feed 4 and be ok (because I was going to go to the gym tomorrow anyways). That was the me that could stay up till midnight if needed.

This weekend we drove 2.5 hours to tailgate. And it was FREEZING cold. And I’m not a drinker so I was dead sober and my toes were numb. I was WEAK SAUCE. Fo’ sho.

So terribly embarrassing.

I had to tuck Hot Hands in my socks, yet my toes still went numb. I was whiny and as soon as the game became tied (let’s take count, we left at 11:30am, drove, tailgated, the game started at SIXpm…) I asked my husband when we could go home. Chuckles all around because clearly I was joking.

I was joking, right?

Yeah, nope.

Anyways, it dawned on me that I tailgated 1 year. The year my now-husband and I were first dating. It was awesome. I was so cool and easy going. Because everybody can be when they’re first dating. The next year, I’d drop him off at the tailgate, stay for just an hour or so then drive home and bake or craft or do something fun. Yeah, I’m totally not cool.

And so, I’m not tailgating anymore. Maybe MAYBE if it’s 72 degrees and breezy, but other than that, I’m out. I’ll just idealize it in my mind instead.

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Now, on to the cake, which is what you all came here for anyways…

Honey Apple Cake with Salted Vanilla Bean Cashew Frosting
Honey Apple Cake with Salted Vanilla Bean Cashew Frosting is the perfectly subtle yet decadent Autumn cake you'll want to whip up for special occasions or just a Friday night. Crisp and sweet fall apples are shredded into the batter, along with fragrant and flowery honey. The cake is quickly layered with an easy Vanilla Bean Cashew Frosting and flecked with sea salt. You'll be thinking about this one long after it's gone. (makes one 2 layer 6" cake)
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Cake
  1. ½ cup coconut milk (canned, full fat)
  2. 1 tsp. vinegar (I used apple cider vinegar)
  3. ½ cup coconut margarine (or butter or coconut butter/oil), melted, cooled
  4. ½ cup brown sugar
  5. ¾ cup honey
  6. 1 Tbs. vanilla extract
  7. 2 eggs
  8. ¼ tsp. cardamom
  9. 2 cups gluten free flour blend
  10. ½ tsp. xanthan gum
  11. ½ cup coconut flour
  12. 1 tsp. baking soda
  13. 1 tsp. baking powder
  14. ¼ tsp. salt (kosher or sea)
  15. 2 cups shredded apples (3 apples)
Frosting
  1. ½ cup cashew butter
  2. ¼ cup coconut margarine (or butter or coconut butter)
  3. 1 tsp. vanilla bean paste
  4. ¼ cup powdered sugar
  5. honey and sea salt for topping the cake
Instructions
  1. Preheat your oven to 350 degrees F. Spray a jelly roll (or ½ sheet roll) pan with nonstick spray and line the bottom with parchment, then spray again. In a small bowl, combine the coconut milk and vinegar and set aside.
  2. In the mixing bowl of your mixer, combine the melted “butter”, brown sugar and honey. Beat for 2 minutes. Then add the vanilla, then the eggs (one at a time, making sure they’re mixed in between additions), then the cardamom.
  3. Turn off your mixer. Add all of the dry ingredients. Let the mixer very slowly mix in the dry ingredients. As it’s starting to combine, add the coconut milk/vingar. Stop the mixer just as the batter looks mixed. Add your shredded apples and let mix until well dispersed.
  4. Pour batter into your greased pan and spread into an even layer (it’ll be thin, don’t worry). Bake for 28 minutes, or until a test stick comes out clean and the cake is golden, pulling away from the sides of the pan.
  5. Let the cake cool on a cooling wrack while you make your frosting.
Frosting
  1. In your mixer (clean, yes I know this is a pain, but it’s time to make frosting, so get happy!) combine the cashew butter, vanilla and butter. Beat on medium speed until combined and “whipped”. With the mixer off, add the powdered sugar. Slowly turn on the mixer and let the powdered sugar mix well into the frosting. Stop when it looks smooth. Set aside.
Assemble your cake
  1. Use a 6” cake ring to punch out two layers from the completely cooled sheet cake (I used a paring knife to cut around the ring, tracing). Carefully remove the first layer and place on your cake stand or plate. Use a pastry brush to brush the sides lightly with coconut or almond milk to get rid of pesky crumbs. Spread ½ of the cashew frosting onto the layer. Add a drizzle of honey and a sprinkle of sea salt. Add the second layer and repeat with frosting, honey and sea salt.
Notes
  1. Tip: You can serve the cake now if you wish. Cut it up and serve it! OR you can wrap the whole thing carefully in plastic wrap (I’d hold off on the top drizzle of honey if you’re going this route) and place in the freezer until you’re ready to serve your cake. Let the cake thaw and then drizzle with honey, cut and serve.
Treats With a Twist http://www.treatswithatwist.com/wp/