Snickerdoodle Coffee Cake

Snickerdoodle Coffee Cake

A slice of warm, moist, cinnamony coffee cake checks all the boxes; fluffy vanilla cake with ribbons of cinnamon sugar topped with a sweet crumble. Just … yum.

We took the traditional coffee cake recipe and turned it into a rich, decadent dessert that you can eat every single day.

Snickerdoodle Shakeology is the key to elevating coffee cake — an occasional treat — into a superfood powerhouse dessert.

This recipe also swaps sour cream for cottage cheese, which helps create that yummy, creamy moist cake, while chopped pecans add nutty crunch.


Snickerdoodle Shakeology

Indulge in a feel-good superfood dessert that tastes just like cinnamon-sugar cookies.

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4.67 from 6 votes

Snickerdoodle Coffee Cake

Course Dessert, Snack
Keyword Snickerdoodle Shakeology
Prep Time 5 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings, 1 slice each
Calories 345 kcal


  • Nonstick cooking spray
  • cups / 130 g oat flour
  • 3 scoops Snickerdoodle Shakeology
  • ¼ cup / 35 g coconut sugar, divided use
  • tsp. baking powder
  • 2 tsp. ground cinnamon, divided use
  • 2 cups / 450 g reduced-fat cottage cheese
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • ¼ cup / 20 g dry rolled oats
  • 3 Tbsp. unsalted pecans, chopped


  1. Preheat oven to 350° F (180 °C).

  2. Lightly coat an 8 x 8-inch (20 x 20-cm) baking dish with spray; set aside.

  3. Add flour, Shakeology, 2 Tbsp. sugar, baking powder, and 1 tsp. cinnamon to a medium mixing bowl; stir to combine.

  4. Add cottage cheese, eggs, and extract to a blender; cover. Blend until smooth.

  5. Pour cheese mixture into flour mixture; mix until a thick batter forms.

  6. Pour batter into prepared baking dish; use a spatula to spread evenly into corners.

  7. Add oats, pecans, remaining 2 Tbsp. sugar, and remaining 1 tsp. cinnamon to a small mixing bowl; stir to combine. Sprinkle evenly over batter.

  8. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Let cool for 5 minutes. Slice into 6 equal pieces.

  9. Refrigerate leftover coffee cake in an airtight container for up to four days or freeze for up to 1 month. Heat gently before serving, if desired.

Recipe Notes

Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

* Total Sugar 12 g, Added Sugar 9 g

Nutrition Facts
Snickerdoodle Coffee Cake
Amount Per Serving (1 slice)
Calories 345 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 162mg54%
Sodium 266mg12%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 12g13%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Red
1½ Yellow
½ Blue

2B Mindset Plate It!
This recipe makes a great breakfast.