Why have I waited so long to bring coffee cake into our lives?
Answer . . . honestly, I have no idea! Actually, I think I do . . . I kind of feel like I was never really interested in coffee cake although I have no idea why?! Coffee + cake sounds like a very good time to me and now that I think about it, it’s a combination that has my name allll over it so I’m not really sure why I resisted it for so long?!
I think in my mind I always assumed it was dry, boring, tasteless and something only “old” people enjoy . . . Maybe I had a bad experience with coffee cake as a child?! Who knows? But, I’m happy to tell you . . . I was very, very wrong.
And so was waiting so long to make it, eat it and more importantly share it with you!
A few weeks ago I shared my very first coffee cake recipe. Remeber those blueberry crumble coffee cake muffins?! They were incredible, in fact, I’m still dreaming about them!
But this snickerdoodle coffee cake has taken my obsession to a whole new level!
The cake itself is subtly sweet, incredibly soft and super moist (sorry, nope… there’s really no other word that works here) and is spiked with a hint of cinnamon that totally reminds me of snickerdoodle cookies which also happen to be my absolute favourite cookie (hence the name) and it’s 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!
And then we have that optional (but not really) 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 and you are going to LOVVEEEEEEEE it!
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.
You know what I’m thinking?! I’m thinking this life-changing, snickerdoodle coffee cake would be perfect for you to make and share with the ones you love over the upcoming holidays or just to make for your fine self on a random Tuesday because #treatyoself !
My suggestion? Do both. We’ve waited long enough to bring coffee into our lives. I suggest you make it this week, if not today, tomorrow for sure. Make it for your fine self to enjoy then again to share with loved ones on Christmas morning. Enjoy it with a big cup of coffee for the perfect morning…or afternoon… or late-night treat. Go onnnnn . . . you know you want to.
For my visual learners, Click here for some step-by-step pics, extra tips & to cook along with me
From my heart to yours, enjoy xo
Snickedoodle Coffee Cake
- Cook Time: 30 mins
- Persons: 9
- Difficulty: Easy
- 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
- 2 Tablespoons of Macro Mike caramel popcorn (or vanilla) protein powder (see notes for brand recs & sub)**
- 1/4 cup monk fruit sweetener – or granulated sweetener of choice
- 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 monk fruit sweetener – or granulated sweetener of choice
- 1/2 teaspoon of cinnamon spice before you speak coffee
(or just reg cinnamon + 1/4 tsp finely ground instant espresso) - 2 teaspoons 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)***
- 2-3 Tablespoons of Macro Mike – vanilla buttercream protein powder (the white choc is amazing here too) or pwd sweetener of choice
I love using powdered monk fruit / icing sugar (I just buy it @ woolworths) you can use regular icing sugar or powdered stevia if you prefer
- Instructions
- Pre-heat oven to 175’C/350’F
- Line your baking tray with non-stick baking paper then set aside.
- Mix your streusel topping in a small bowl and set aside.
- Place all cake ingredients into a medium-size bowl and stir to combine.
- Spoon 1/2 of your cake batter into your prepared baking tray.
- Sprinkle with the streusel mix.
- Pour remaining cake batter over the streusel mix.
- Sprinkle the top with 1 teaspoon of monk fruit sweetener (or granulated sweetener of choice) – 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!
- Bake for 20-25 minutes – until the top springs back when lightly pressed.
- All your cake to cool in the pan for 5-10 mins then transfer to a wire rack to cool completely.
- Mix up your frosting
- Slather your cake
- Slice &
- Enjoy xo
Notes –
* How 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
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
** 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.
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Question of the day –
What’s your fave flavour muffin? Any suggestions or requests on what we should make next?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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