The Past 48.

Some of the things I have learned in the past 48 hours:
1. Scream at the top of your lungs at a Dierks Bentley concert at the Houston Livestock Show and Rodeo…until you semi-lose your voice. Raspy voices are super sexy.
2. Don’t ever schedule yourself for work (a.k.a. in-store product demonstrations) the day after a night rodeo-ing it up. Smudged eyeliner and glazed over tired eyes are definitely not in style.
3. Eat all things fried at the rodeo/state fair/whatever you have in your neck of the woods. This includes fried turkey legs, deep fried cookie dough, and deep fried POPTARTS…yes, people, yes. Genius.
4. Make a cake/errrr um cakes…? the morning after you rodeo it up. Because you can never have too much cake in your life. Because cake always makes me feel like a rock star.
5. Don’t just make any cake.
Make cake(s) with a vegan/raw/gluten-free/paleo nut frosting.
I promise it will change your life.
You can also feel better about those fried pop tarts.
We can tell ourselves these are better-for-you cakes.
These cakes are chock full of finely shredded coconut.
They seriously need nothing else.
It’s my little anticipation of summer in a ramekin, yet also a farewell to winter.
Dear Houston, Texas…can you pick a season? 75 degrees one day, 30 degrees the next…give me a freaking break already.
I want to wear flip-flops and white sundresses, eat sno-cones everyday, and lay out by the pool with a stack of trashy celebrity entertainment magazines.
That’s it!
Anyways, you deserve this cake.
Well, really, we all deserve this cake any day of the week but like I said
Friday is extra special.
Plus, they are mini cakes so eating two is totally justifiable.
Maple Coconut Mini Cakes with Maple Coconut Walnut Cream Frosting:
For the cakes (GF/P):
2.5 c. almond flour
1/2 t. baking soda
1/2 t. salt
3 large eggs, at room temperature
1/2 t. pure Mexican vanilla extract
1/2 c. melted coconut oil
1/2 c. pure maple syrup
1 c. unsweetened, shredded coconut
1. Pre-heat the oven to 350 degrees F. Grease 10-12 baking ramekins with cooking spray. Place them on a baking sheet and set aside.
2. In a large mixing bowl, combine the almond flour, baking soda, and salt.
3. Add in the eggs, vanilla, coconut oil, and maple syrup, mixing until a smooth batter forms.
4. Fold in the coconut.
5. Pour 1-2 tablespoons of the batter into each ramekin. Bake for 20-25 minutes or until the cakes have risen, are lightly golden, and a toothpick inserted into the center of each cake comes out clean.
6. Let the cakes cool completely before frosting.
Note: You can also pour the batter into a 9-in. round cake pan and bake for the same amount of time. 🙂
For the frosting (GF/V/P/R):
2 c. raw, unsalted walnuts
water, for soaking walnuts
1/2 c. unsweetened, shredded coconut
3/4 c. unsweetened, vanilla almond milk
1/4 c. pure maple syrup
seeds of 1 vanilla bean
pinch of salt
1. Place the walnuts in a large bowl and cover with water. Let sit overnight.
2. Drain and rinse the walnuts with cold water.
3. Place all of the ingredients in a large food processor and blend on high until you reach a smooth consistency. You may need to add a bit more almond milk depending on how thick or thin you like your frosting. If you want a thinner frosting, keep adding almond milk by the tablespoon.
4. Pour the frosting into a large mason jar and refrigerate until chilled.
5. Use a flat serrated knife to frost the cooled cakes and dig in!
Serves 10-12.


  1. This speaks loudly to my inner coconut-loving freak. Coconut makes everything seem more luscious.

    BTW, sounds like you had a heck of a rodeo night out!!

  2. Sounds like your past 48 has been a wild ride! I’ve never been to a D.B. concert and am so jealous you got to go! The rodeo is tons of fun and a great time to eat all sorts of delicious and unhealthy foods. Your little paleo cakes look amaaaazing! Totally fine to eat after rodeoing because they’re healthy! 🙂

    • Julia! It was my first D.B. concert too! Not to shabby! I absolutely love the rodeo I actually worked as a volunteer there throughout college and had a blast and got into all the concerts for free! These cakes are absolutely delish! I hope you try them soon b/c I am totally trying your pina colada pancakes tomorrow morning for Sunday b-fast! 🙂 Happy Weekend!

  3. April says:

    Oh my damn! I know that I’m super late to the part but I made these cakes today using sunflower flour instead of almond flour (due to allergies), and using tiny loaf molds (because I can’t find my ramekins). AMAZING! Moist, crumbly, coconut-y, all the things a cake should be. Thank you for sharing this recipe!

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