Cinnamon Donut Cakes + Cashew Butter Drizzle
Yesterday I was asked if I ever run out of recipe ideas. And it got me thinking.
Baking and creating beautiful treats is fundamental to my happiness. It’s one thing in my life I know I can’t live without, and that’s why no I never run out of recipe ideas! In fact, I am constantly dreaming, making and thinking of recipes, that sometimes I have to ban myself from creating new ones in order to get other work done.
These little beauties came out of me home late one night, wanting to create something delicious. And I had to use what I had in the house. Isn’t it amazing what you can come up with when you really get those creative juices flowing… This is my absolute favourite type of recipe development – creating something from nothing.
Since I had no almond meal in the house (which is my go-to gluten-free, grain-free, low-carb flour substitute), I thought I’d experiment with some coconut flour instead, which makes these delicious cakes nut-free. Coconut flour is very drying and can be hard to work with, which is why this recipe contains Greek yoghurt and eggs to keep it moist, and let me tell you, it works a treat!
Cinnamon Donut Cakes + Cashew Butter Drizzle
Baking and creating beautiful treats is fundamental to my happiness. It’s one thing in my life I know I can’t live without, and that’s why no I never run out of recipe ideas!
Serves:
6
Prep time:
20 minutes
Cook time:
15 minutes
INGREDIENTS
- 1 cup coconut flour
- 2 tsp pure monk fruit powder* (I use Morlife)
- 1 tbsp cinnamon
- ¼ tsp fine salt
- 1 tsp baking soda
- 4 eggs
- 1 cup full-fat Greek yoghurt
- 30g butter OR ghee, melted
Topping
- ¼ cup cashew butter
- 2 tbsp coconut oil, melted
- 10 drops of liquid stevia
- 1 pinch sea salt
METHOD
- Preheat the oven to 180°C and grease a donut tin or mini bundt tin with butter or ghee. Silicone works best.
- In a large bowl, whisk the coconut flour, monk fruit, cinnamon, salt and baking soda. Ensure there are no lumps. Set aside.
- In a small bowl, whisk together the eggs, then whisk in the yoghurt. Carefully stir in the melted butter or ghee, ensuring it is not too hot.
- Combine wet and dry ingredients until a dough forms. Spoon into the greased silicone mould. You can fill them up as this batter doesn’t rise much,
- Bake for 15 minutes. Cool completely before turning out.
- Top with desired topping.
Notes
- Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener.
- Dairy Free Option: Swap the yoghurt for coconut yoghurt and omit the butter/ghee or replace with coconut oil.
- This recipe works with any nut butter.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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