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 (

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 (

Baked Coconut Donuts (

Baked Coconut Donuts (

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 (

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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  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
  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!
  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

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 (


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 (

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 (

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (

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 (


Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (

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 (

Chocolate Cake with Caramelized Coconut Milk Frosting and Salted Caramel (

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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  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)
  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!
  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

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. 

Honey Cashew Banana Cake

Honey Cashew Banana Cake is a perfect Summer treat! It’s subtly sweet, full of banana and honey flavors, and gluten free too! 

Honey Cashew Banana Cake (

 It was my brother’s and my mom’s birthdays this last week, which is always an excuse for cake.

Before heading off to St. Louis to celebrate with my mom (brother was doing his own thing, turning 21 and partying with his frat), I decided to make some special mini cakes for her. 

These cakes are really simple if you have a stand-by favorite banana bread recipe (if not, totally use the one I linked, from Blackbird Bakery’s cookbook). I used honey roasted cashews as a sweet swap for the traditional pecans or walnuts and carried that into the frosting too. 


This cake is so yummy. So moist, tender, and not so rich that you can’t go back for seconds (the important things).

Honey Cashew Banana Cake (


A fun day of brunch, grocery shopping, burgers on the grill and a kitschy ’60s cover band concert at the dock was a wonderful way to spend the weekend, celebrating mom. But, you know, cake. Yay!  

Honey Cashew Banana Cake (



1 recipe for gluten-free Banana Bread or Banana Cake – I used Blackbird Bakery’s recipe (from their cookbook, or linked here).
CHANGES I made – use 3 overripe bananas instead of 4
~use chopped honey roasted cashews (from the bulk bin in Fresh Market) instead of pecans
~use 1/2 cup coconut sugar and 1/2 cup granulated Stevia instead of 1 cup granulated sugar 
~use almond milk plus 1 tsp vinegar instead of buttermilk
~bake in small ramekins or small cake molds to make mini cakes; let cool completely before frosting and stacking

Frosting: grind 1 cup of raw cashews and 1/4 cup honey roasted cashews until you achieve a thick, smooth butter
In a bowl, mix (with a hand mixer or your stand mixer) together 1/2 cup of your cashew butter, 2 Tbs. softened butter, and 1/4 cup powdered sugar until smooth. Last, add 2 tsp. of raw local honey and mix until blended (add the honey last and blend until just mixed or else the frosting may seize). 

Crumble: chop up honey roasted cashews, white chocolate, and cacao nibs (you’ll want about 1/3 – 1/2 cup total, an equal mix of the three)

Assembly: Cut your banana cake into even layers. Spread and stack layers of (1) cake, (2) frosting, then (3) crumble for as many layers as you’d like. 

Notes: Cake can keep, wrapped with plastic wrap and in the fridge, for 5 days. Or freeze assembled cakes until you need them, thawing them for a day or two in the fridge before throwing a killer party. 

[treats with a twist]

Honey Cashew Banana Cake (

Birthday Cake Fudgsicles

Birthday Cake Fudgsicles will blow your mind! I’ve made thick, rich, chocolatey cake batter-like pourable fudge that is 100% dairy-free with no added sugar! I’ve combined that with some killer leftover cake scraps, adorable and necessary sprinkles, and now you have the treat that will rock your summer! You’re welcome! 

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Well I certainly enjoyed my three-day weekend! And having these in my freezer the second I got home probably made ending the weekend a whole hell of a lot easier! 

I don’t know how I got all of the fudge batter from the Vitamix, into the molds. It’s seriously so good that I was about to just tip it straight into my mouth. My kitchen overlooks my family room, and my husband was sitting on the couch…I just knew that the second I started glugging it straight from the blender he would glance over and be horrified at what he was seeing…

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SO it made it into the popsicle molds. Thank God for that, right? Maybe. Well, for you at least.

So, basically, I took cake scraps from my fridge. I don’t throw away cake scraps. That would be wasteful. And who could seriously throw out leftover Cashew Cake?! Not I. Heeeeeeellllll NO. 

You can use whatever cake scraps you have. If you’re not a cake hoarder like me (shame shame) then you can make a cake from whatever mix you have. Let it cool. Use what you need for these pops then SAVE the rest! Scraps, done. 

Don’t forget sprinkles! Use cute ones! Please. 

And enjoy. These will seriously blow your mind. 

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Birthday Cake Fudgsicles
Creamy, rich, chocolatey dairy free batter is mixed with your leftover cake for an incredible Birthday Cake Fudgsicle treat! Don't forget the sprinkles! (makes 6 fudge pops)
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  1. 1 can coconut milk (I used unsweetened, low fat, 13.5 ounces)
  2. 3 dried dates (try to find tender, not hard dates)
  3. 3 Tbs. plain almond milk yogurt*
  4. 1 ½ tsp. vanilla extract
  5. 1 ½ Tbs. cocoa powder (dark)
  6. pinch of sea salt
  7. 1-2 cups cake scraps**
  8. sprinkles
  1. In a powerful blender (I love my Vitamix!) combine the coconut milk, dates, yogurt, vanilla, cocoa and sea salt. Blend until completely smooth. Try not to drink it all when you start tasting it with your spoon!
  2. Set up your pop molds. Drop small pieces of cake into each mold and some sprinkles. Slowly pour the batter into each mold, letting it settle to the bottom before finishing filling up to the fill line (I used a toothpick to ease it down the sides of the molds). Sprinkle on a few more sprinkles. Apply the lids and sticks.
  3. Freeze in a level spot in your freezer, at least 6 hours. To de-mold, run the mold under hot water for a hot minute. Demold. Lick. Enjoy!
  1. *I used Almond Dream plain low-fat almond milk yogurt. I found it at Whole Foods. You can use whatever yogurt you prefer, but I HIGHLY recommend trying this one because I think it already kind of tastes like cake batter. Can't beat that.
  2. **I keep cake scraps in the freezer for these reasons! I just know there's no reason to toss out cake edges and scraps. You can make up a quick cake from a box mix and let it cool completely and then use pieces for these Fudgsicles, then be sure to save the scraps for another day!
Treats With a Twist

Carrot Cake Jars

Carrot Cake Jars are a new, adorable take on individual-sized cakes. Everyone will think these are too cute. They’re super easy to put together and too tasty for words. Carrot cake is baked up, stamped out, then layered with cream cheese frosting and topped with nuts and coconut.  Perfect for Spring! 

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Hey all! Just popping in really quickly to share an adorable recipe. I’m in Denver with some family, so I’ll keep this short and sweet. 

You like carrot cake, right? Oh good, we’re still friends.

Anyways, I love love love it. And I think it is way too cute in these jars! I mean, why not just stamp your cake out, layer it up in jars, and impress all of your friends?

Plus, secret secret here, you get more cream cheese frosting this way!

And my cream cheese frosting is super simple and really rich and tasty. I combine cream cheese with Greek yogurt and powdered sugar. There is less powdered sugar than traditional frosting, and no butter! But it is SO good and gives your taste buds a one-two punch! Pow!

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I think that layering cake and frosting in jars is adorable, and its such a new take on the “individual sized” cake (move over cupcake).

Well, I’m back to enjoying my vacay, so I hope you get some R&R too!

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Carrot Cake Jars
Gluten free carrot cake is layered with cream cheese icing in adorable jars for a portable, individual-sized treat. Perfect for Spring, perfect for parties. (makes one 9x13" cake with frosting)
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Carrot Cake
  1. 2 cups shredded carrots
  2. ½ cup brown sugar
  3. ½ cup currants
  4. ¼ cup rolled oats
  5. ¼ cup shredded, unsweetened coconut
  6. 2 tsp. vanilla extract
  7. ½ cup + 2Tbs. melted coconut oil
  8. ½ cup plain Greek yogurt
  9. 3 eggs
  10. 2 cups gluten free flour blend
  11. 1 tsp. xanthan gum
  12. 1 tsp. baking soda
  13. 1 tsp. cinnamon
  14. ½ tsp. nutmeg
  15. ¼ tsp. cardamom
  16. pinch of salt
Cream Cheese Frosting
  1. 1 (8oz) package cream cheese, room temperature
  2. ¼ cup plain Greek yogurt
  3. ¼ cup powdered sugar
  4. ½ tsp. vanilla extract
  5. Toppings: chopped walnuts, shredded coconut
  1. Preheat your oven to 350 degrees F. Spray a quarter sheet pan or 9x13" baking dish with nonstick spray.
  2. In a large mixing bowl, combine your shredded carrots and brown sugar. Use your fingers to break up all of the sugar and massage it all together. Set this aside for 10 minutes to enhance the moisture and flavor before moving on.
  3. Next, to the bowl, add the currants, oats and unsweetened shredded coconut. Stir in the vanilla, then the coconut oil. Keep mixing and adding the yogurt then eggs (one at a time).
  4. Finally, add the flour, xanthan gum, baking soda and spices. Fold the ingredients together until just mixed.
  5. Dump your batter into your prepared baking sheet and spread it in a thin, even layer (this took some manipulating with my fingers and spatula).
  6. Bake for 15-18 minutes, or until a toothpick comes out clean and the cake is pulling away from the edges of the pan.
  7. Let the cake cool completely.
  8. Prepare the frosting and then layer up! In a mixing bowl, combine the cream cheese and Greek yogurt and beat on medium speed until fluffy and well-combined. Then, add the powdered sugar and beat to combine. Finally, add the vanilla and beat until combined.
  9. Scoop your frosting into a pastry bag or a zip-top bag. Snip the corner. Use a round cookie cutter or biscuit cutter to cut out circles of cake just slightly smaller than the size jars you have (mine were around 1.25" in diameter). Cut rounds of cake and layer them with frosting, piped in an even layer between each layer of cake. Finish each Carrot Cake Jar with a dollop of frosting, some chopped walnuts or pecans and some unsweetened coconut flakes.
  10. Enjoy!
  1. Store cakes, covered, in the fridge for up to 5 days. They are best if eaten the day they're prepared.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
Treats With a Twist
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