Snickerdoodle Coffee Cake

Another wonderful recipe from @emmswason!

There are three simple components that make up this epic snickerdoodle cake. The cake, the streusel, and the glaze. All very simple on their own but when you put them all together, you have a truly magical eating experience that is going to rock your world.

The cake is subtly sweet, incredibly soft, and super moist.  It’s spiked with a hint of cinnamon and is stuffed with a deliciously buttery, melt in your mouth, streusel that adds a lovely contrast in texture and swirls perfectly into the batter. It truly is a magical experience!

Then we have the sugar-free, protein-packed whipped vanilla cream cheese frosting! It’s a cross between a (not-so) basic, traditional cream cheese frosting and a luscious slice of cheesecake and it pairs so perfectly with the buttery, streusel-y, “espresso” infused, cinnamon-y light, fluffy, melt-in-your-mouth coffee cake.

Ingredients:

For the snickerdoodle coffee cake

• 2 eggs or flax eggs*
• 2 Tablespoons of vanilla yoghurt
• 2 Tablespoons of vanilla almond milk
• 1 Tablespoon of vanilla
• 1 cup almond flour
• 1/2 teaspoon of coconut flour
• 1/4 cup Naturally Sweet Monk Fruit Sweetener
• 1/2 teaspoon of cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon of baking soda
• A pinch of salt
• 1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health

For the streusel crumb filling

• 1 Tablespoon of almond meal
• 1 Tablespoon of Naturally Sweet Monk Fruit Sweetener
• 1/2 teaspoon of Knowrish well’s magical shroom brew mix(which is hands down my fave coffee alternative of all time!) – you “could” sub reg cinnamon but the shroom brew mix gives it a hint of espresso (without adding any real coffee or even a whiff or caffeine) + a nice little nutritional boost as it’s made with: dandelion root, ashwaganda, chaga, reishi & lions mane just to name a few so it will have you feeling focused, energized, calm and content (plus it really does just taste incredible!)
• 1 teaspoon of liquid coconut oil

For the sugar free, protein-packed “cream cheese” frosting

• 1 C vanilla yoghurt (can sub real cream cheese if you prefer but I love the extra hit of protein that the Greek yoghurt brings)**
• 3-4 Tbsp Naturally Sweet Monk Fruit Sweetener

Metrics:

Instructions:

1. Pre-heat oven to 175’C/350’F
2. Line your baking tray with non-stick baking paper then set aside.
3. Mix your streusel topping in a small bowl and set aside.

4. Place all cake ingredients into a medium-size bowl and stir to combine.
5. Spoon 1/2 of your cake batter into your prepared baking tray.
6. Sprinkle with the streusel mix.
7. Pour remaining cake batter over the streusel mix.
8. Sprinkle the top with 1 teaspoon of Monk Fruit Sweetener (this is totally optional but adds the most glorious golden crunch to the top of the cake & it’s truly divine! I know I said it’s optional but pleasssseeeee do it!
9. Bake for 20-25 minutes – until the top springs back when lightly pressed.
10. All your cake to cool in the pan for 5-10 mins then transfer to a wire rack to cool completely.
11. Mix up your frosting
12. Slather your cake
13. Slice & enjoy

Note:

* To make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila, you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg

** If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

For more amazing recipes head to betterwithcake.com or follow Em on Instagram!