Light, fluffy, soft, tender (secretly healthy) cinnamon-spiced donuts finished with a decadent, rich, espresso infused, dark chocolate glaze and a cheeky cookie crumble!

Something that you may or may not know about me is that I LOVEEEEE donuts!

I remember growing up, when I was finally was allowed to walk to school by myself, each week I would try to save some of my pocket money and leave for school a few minutes early just so I could swing by this cute little bakery and pick up a freshly baked, fluro frosted, pretty pink donut (with extra sprinkles) to eat as I finished my walk to school. It was heaven!

And, one of my first jobs was actually at a cafe/donut shop in our local mall! I loved making and frosting (and eating) all the donuts!

These days I don’t buy donuts very often because a good gluten-free donut can be a little hard to come by. Total first world problem I know but a problem nonetheless so,

What’s a girl to do?!

She heads to the kitchen and makes her own that’s what she does and um, I don’t want to toot my own horn or anything but these donuts . . . exceeded all of my expectations! They are next-level deliciousness I tell you *toot toot* and that glaze. . . .

Made with a mix of dark chocolate and nut butter + a cheeky hit of espresso . . . it’s everything I love in life all served up on one tasty treat!!

If food could be a spirit animal, this would be mine!

Donuts + espresso infused chocolate + nut butter AND a cookie crunch!

So rich, so chocolaty with that subtle hit of espresso, paired with those light as air, cinnamon-spiced, snickerdoodle donuts finished with a deliciously buttery, crisp and crunchy cookie crumble . . .

My life is now complete.

Wait, eating these, while drinking coffee = life complete!

Made with just 6 (ish) ingredients (+ a couple of pantry staples) that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in around 20 minutes!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) but indulgent enough to enjoy for a little late-night treat (with a cup of chocolate-chai moon mylk for me please)!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly.

From my heart to yours, enjoy xo

Click here for tips, tricks & to cook along with me

* I love Macro Mike plant based almond protein powder (have not tested any other brand/type 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 donuts (& your life by extension) to a whole new level!

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Question of the day –

What’s your favorite flavor donut?

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 baked, grain free mocha fudge snickerdoodle donuts  (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to

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The post {Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!! first appeared on Better with Cake.

Because 1, YUM!

And, 2 – Is it even the Fourth of July if we don’t have some festive treats?!

I know American Independence day is not something we celebrate here in Australia but, an excuse to make (& let’s be real, EAT) some fun and festive treats, I am here for it!

You with me?! Of course, you are, you’re cool like that!

Let me tell you, these dark chocolate peanut butter s’mores are 100% worth celebrating anytime you make them! Pleeeeaaaasssssse let it be today!

Subtly sweet, deliciously buttery, crisp and crunchy peanut butter cookies slathered with a layer of espresso-infused dark chocolate then topped with ooey, gooey, roasty, toasty marshmallows!

And yes, if you’re not into espresso you can absolutely leave it out, they will still be all kinds of incredible without that hint of espresso, just not quite as magical in my opinion but, you do you baby xo

Now, a word or warning . . . as simple as they are to make (hello just 6 basic pantry staples!! 4 to make the cookies & 2 more to put your low carb, gluten free s’mores together) they are dangerously addictive! Or is it addicting?! I can never decide?! Either way, they are super yum but the real warning I wanted to give here is that they are also, kind of messy to eat but also, very VERY #worthit

Super simple, seriously delicious they come together in 1 bowl with 1 spoon and can be ready to devour in less than 20 mins!!!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly.

1 bowl + 6 ingredients . . . .

The only thing that’s left to decide is 1 marshmallow or 2?!

Make mine a double pls, HBU ?

Enjoy xo

*NOTE – if you want to go all in and make your own gluten-free marshmallows here are two amazing looking recipes by two of my all time fave ladies –

Steph Gaudreau has a dreamy-looking recipe for chocolate marshmallows (her recipe is actually choc mint but you could skip the mint) which she adapted from The urban poser – OG recipe here! Double choc peanut butter s’mores sound like a VERY good time to me!

And the amazing Danielle Walker @ against all grain has an incredible classic style {gluten free} marshmallow recipe here if you want to keep things more traditional.

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Question of the day –

Would you rather . . . classic- style rustic camping or are you more a glamping (aka nice cozy hotel) person?!
the reason I ask is when I think s’mores I think summertime camping (even though camping is not something I’ve ever really done, its what they do in the movies so . . . that’s where my mind goes . . . you too?

And please for the love of all that is good in this world when you do make your 6 ingredient {low carb – gluten free} dark chocolate peanut butter s’mores (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to xo

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The post S’mores! first appeared on Better with Cake.

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

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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The post Snickerdoodle Coffee Cake first appeared on Better with Cake.