Events by Collette

Delicious and nutritious gluten-free, vegan, and allergy-friendly mini donut cakes, catering, and gifts.

When Collette Simko-Knauss discovered she had several food allergies, she didn't just give up the foods she loved. Collette set out to create recipes that were both delicious and safe for her to enjoy. That's how Events by Collette was born - a local business that specializes in mini donut cakes, cooking classes, and gifts.

Chef Collette not only understands the importance of dietary restrictions from her own experience as a self-taught chef and certified nutritionist, but she also creates recipes that take into account both her personal needs and those of the local community. No matter what your dietary restriction is - vegan, gluten free, or anything else - her dishes will have you coming back for more!

"Collettes" mini donut cakes highlight her culinary skills and dedication to helping everyone eat well and learn the importance of cooking. You can find them at the Lone Star Farmers Market located at the Hill Country Galleria on Sundays. Made with love and without any artificial ingredients, these bite-size cakes are perfect for any occasion.

You can even improve your cooking skills with private classes from Chef Collette! Taught both in English and Spanish, these fun and informative classes will cover everything from the basics of knife skills to baking and decorating. And the best part is that Chef Collette will come right to your home!

So, don't wait to treat yourself to something delicious and nutritious! Head to Collette's website for more information and recipes:

Collette's Popular Offerings

Classes with Collette
Cinnamon Donut Cakes
Espresso Donut Cakes

Chocolate Brownie Berry Cheesecake

This recipe makes two 4 inch round cakes. Find a gluten-free, dairy intolerant, soy-free, and vegan version on



2 cups raspberries or strawberries, lightly mashed
8 ounces goat cheese, softened at room temperature
4 ounces greek yogurt, softened at room temperature
2 tablespoons unsalted butter, melted
1 egg 
1/2 teaspoon vanilla extract


3-4 ounces dark chocolate chips


1/4 cup coconut flour
1/4 cup almond flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 large avocado, mashed
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup non dairy milk
1/3 cup dark chocolate chips


Heat the oven to 350ºF and lightly grease a large springform pan.

In a mixing bowl, combine flours, cocoa powder, baking soda, and salt. Whisk until combined. In the same bowl, combine avocado, sugar, eggs, vanilla, and milk. Mix until evenly combined. Pour mixture into pan. Gently scatter chocolate chips over the batter to create a second layer.

In a food processor place berries, goat cheese, yogurt, butter, egg, and vanilla extract. Process until pureed. Gently place the goat cheese mixture on top of the scattered chocolate. Spread it so you have three separate layers. Bake for 30 minutes. The top will be just turning a dark pink. Let the cake cool for 10 minutes before slicing. Keep refrigerated if not indulging. 

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