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!

__________________________________________

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

__________________________________________

The post {Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!! 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.

__________________________________________

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

__________________________________________

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

I’m sorry for skipping out on you last week. Life just got the better of me. Eve’s schooling was intense, spunky husband’s work was intense, life was just in. tense! And boy did I feel it!

And now, to be honest, I don’t really even know where to begin writing this post . . .

With everything that’s going on in the world –  the hurt, the outrage and so much suffering, my heart is aching, my head is spinning and I just don’t even know what to say?!

I wish I could just bake the world a big batch of cookies and make the pain just go away. Cookies + chai = something sweet to soothe your soul, even if just for a moment or two,  I think it’s something we could all do with right now.

So, who wants a cookie (or 2)?!

But not just any ol’ cookie, the ultimate comfort cookie aka my super simple, secretly healthy,  chai spiced snickerdoodle .

For those of you who may not be familiar with the edible awesomeness that is the snickerdoodle – a snickerdoodle is basically a classic style sugar cookie that gets rolled in a mix sugar and cinnamon before you bake them. We also add a pinch of baking soda into the mix so they get thick and fluffy when you bake them – not all crisp and crunchy) like your standard sugar cookie. They’re crispy on the edges, soft and fluffy in the middle, and just all kinds of wonderful!

Don’t let their humble, yet sparkly, exterior fool you, these cookies are kind of life-changing!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy and even though they also happen to be secretly good for you, hear me when I say,  no one would ever know!

They’re subtly sweet, perfectly spiced, and just all kinds of wonderful!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting that magical, soft and chewy snickerdoodle of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15) !

DO NOT SKIP THIS STEP! Sorry for yelling but this is very, VERY important!

Chilling the dough is what helps your cookies hold their shape and get that perfect, thick, fluffy, soft and chewy texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bedtime stop what you’re doing . . . head to the kitchen, mix up your snickerdoodle dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life-changing cookies you will get to devour when you wake up in the morning.

And yes, because our secretly healthy snickerdoodles are made primarily with eggs, nut butter, and chai, they are totally acceptable for breakfast consumption! You’re welcome.

Upon waking, turn on your oven, have yourself a nice hot shower, roll & bake your cookies and in 6 – 8 minutes later your current chai-spiced snickerdoodle cookie eating self will totally be high five-ing your last nights self for doing the work , mixing up the dough for your freshly showered morning self to enjoy with a monster size cup of coffee because cookies + coffee + chai = all of the yes! Living your best WFH life here baby!

I mean would you just look at that texture?!

Crispy on the edges, thick, fluffy, and deliciously chewy in the middle . . . hello dreamy!

Subtly sweet, perfectly spiced secretly healthy soft and chewy chai spiced snickerdoodles .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but, most importantly, they really are edible awesomeness personified.

Warm and comforting, something sweet to soothe your soul and I hope you love them as much as I do. Which just in case you didn’t catch it is, a lot!

From my heart to yours, enjoy xo

 

Soft Baked Chai Spiced Snickerdoodles

• Prep Time: 10 mins Chill time 15-30 mins Cook time: 6-8 mins hour
• Persons: 10-12
• Difficulty: Easy

• Ingredients
• 1 egg – or flax egg
• 1/2 cup of almond butter – I use 99th Monkey – EM99 = 15 % off if you want to try
• 1 Tablespoon of maple syrup – I use sugar free
• 1 Tablespoon of The Chai Addict – Liquid (sugar free) Chai spice concentrate – EM15 = 15 % off if you want to try & believe me, you do!
  or 1-2 teaspoon of chai spice mix – more or less to taste you will also need to add 1 teaspoon of (liquid) coconut oil to help with moisture content if using dry spice mix
• 1 teaspoon of vanilla
• 1 cup of almond flour/meal
• 1/4 cup of monk fruit sweetener or coconut sugar
• 1/2 teaspoon of cinnamon
• 1 teaspoon of baking soda
• 1 pinch of salt
• For coating coating –
• 1/4 cup of monk fruit sweetener
• 1/2 teaspoon of ground cinnamon

1. Instructions
2. Place egg, almond butter, maple syrup, chai concentrate and vanilla in to a bowl and stir until smooth, creamy and well combined.
3. Add almond flour, baking powder, baking soda, chai spice and salt then stir to combine.
4. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!
   Note – You can chill for longer then 30 minutes,  you can even mix it up and leave it covered in the fridge chilling over night if you like.
5. Once your dough has chilled – and you’re ready to bake –
6. Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
7.  Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.
8. Note – they don’t spread a lot but will puff up a little so shape them roughly how you want to eat them but make sure you give them a little room to breathe on the baking tray.
9. Combine 1/4 C monk fruit sweetener and 1/2 teaspoon of cinnamon and stir to combine.
10.  Gently press each cookie into the cinnamon sugar, toss to coat and place on to your prepared baking sheet – You can re-toss them in any left over sugar once they’re baked
11. * Repeat until all cookies have been coated.
12. Bake smaller cookies for 6-8 minutes – larger cookies for 8-10
13. DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be crispy on the edges and soft and chewy in the middle.
14. Enjoy xo

__________________________________________

Question of the day –

What’s your fave kind of cookie??

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 cookies (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 ox

__________________________________________

The post Soft Baked Chai Spiced Snickerdoodles first appeared on Better with Cake.

Light, fluffy,  soft and tender, subtly sweet, perfectly spiced and just all kinds of wonderful!

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!And boy did I eat allllll of the donuts. And then some!

These days I don’t buy donuts very often because a good gluten free donut can be a little hard to come by. And, since we’ve moved to Melbourne and being isolated (but safe) at home, we don’t know our way around just yet and a lot of the go-to recommended places are not currently open for business.

So, whats a girl to do  . . . she heads to the kitchen and whips up a batch and you guys, these donuts . . . exceeded all of my expectations!

I’ve made donuts before but not like this. These donuts are next level deliciousness I tell you and even spunky husband and Eve agreed. Hands down, without question, the best donuts I’ve ever made! Ever!

And that glaze. Made with a mix of dark chocolate and nut butter . . . it’s everything I love in life all served up on one delicious donut!

So rich, so chocolaty (with a cheeky hint of espresso if you’re feeling it), paired with those light as air, cinnamon spiced, snickerdoodle donuts and finished a deliciously buttery, crisp and crunchy cookie crumble . . .

My life is now complete.

Wait eating these, while drinking coffee = life complete!

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

Made with just 6 ingredients 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 indulgence (with a cup of chocolate-chai 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

 

{Baked – Grain Free}
Chocolate Glazed Snickerdoodle Donuts

Makes 6

Ingredients –

2 eggs

2 Tablespoons of vanilla yoghurt

1 teaspoon of vanilla

1 cup of almond flour

1 teaspoon of coconut flour

1/4 cup monk fruit sweetener – or coconut sugar / granulated sweetener of choice

1 teaspoon of cinnamon – I use cinnamon spice Before you speak coffee because I love the extra flavour it brings with the hint of turmeric and espresso – use EMS10 to get 10% off if you want to try it – believe me, you do!

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

For the glaze –

1 cup of dark chocolate (chips or chopped)

1 (heaping) Tablespoon of smooth almond butter – I used The Almond Farmers dreamy choc fudge almond butter 

1/2 teaspoon of instant espresso – optional

For serving –

2-3 cookies, crushed.

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Grease your donut pan (or muffin tray) then set aside.

3 – Place all donut ingredients in to a small bowl and stir until well combined.

4 – Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray

5 – Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.

6 – Set aside to cool while you make your glaze.

To make the glaze –

7 – Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.

8 – Once melted, dip each donut in to melted chocolate and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.

9 – Sprinkle with a crushed cookie – optional but SO GOOD!

10 – Devour!

Enjoy xo

__________________________________________

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 and please for the love of all that is good in this world when you do make your donuts (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 ox

__________________________________________

The post {Baked – Grain Free} Chocolate Glazed Snickerdoodle Donuts first appeared on Better with Cake.

I’m sorry for skipping out on you last week. Life just got the better of me. Eve’s schooling was intense, spunky husbands work was intense, life was just in. tense! And boy did I have the headache to go with it!

And now, to be honest, I don’t really even know where to begin writing this post . . .

With everything that’s going on in the world – the riots – the anger, the hurt, the outrage and so much suffering, my heart is aching, my head is spinning and I just don’t even know what to say?! I understand that I will never understand but please know that I see you, I feel you, I am with you!

I wish I could just bake the world a big batch of cookies and make the pain just go away. Cookies + chai = something sweet to soothe your soul, even if just for a moment or two,  I think it’s we could all do with right about now.

So, who wants a cookie (or 2)?!

But not just any ol’ cookie, the ultimate comfort cookie aka my super simple, secretly healthy,  chai spiced snickerdoodle .

For those of you who may not be familiar with the edible awesomeness that is the snickerdoodle – a snickerdoodle is basically a classic style sugar cookie that gets rolled in a mix sugar and cinnamon before you bake them. We also add a pinch of baking soda in to the mix so they get thick and fluffy when you bake them – not all crisp and crunchy) like your standard sugar cookie. They’re crispy on the edges, soft and fluffy in the middle and just all kinds of wonderful!

Now, I don’t want to toot my own horn or anything but, I think these could possibly be one of my best cookie creations yet! *Toot * toot *

Don’t let their humble , yet sparkly, exterior fool you, these cookies are kind of life changing!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy and even though they also happen to be secretly good for you,hear me when I say,  no one would ever know!

They’re subtly sweet, deliciously buttery, perfectly spiced and just all kinds of wonderful!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting that magical, soft and chewy snickerdoodle of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15) !

DO NOT SKIP THIS STEP! Sorry for yelling but this is very, VERY important!

Chilling the dough is what helps your cookies hold their shape and get that perfect, thick, fluffy, soft and chewy texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time stop what you’re doing . . . head to the kitchen, mix up your snickerdoodle dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life changing cookies you will get to devour when you wake up in the morning.

And yes, because our secretly healthy snickerdoodles are made primarily with eggs, nut butter and chai, they are totally acceptable for breakfast consumption! You’re welcome.

Upon waking, turn on your oven, have yourself a nice hot shower, roll, coat & bake your cookies, 6 – 8 minutes later your current chai spiced snickerdoodle cookie eating self will totally be high five-ing your last nights self for doing the work , mixing up the dough for your freshly showered morning self to enjoy with a monster size cup of coffee because, cookies + coffee + chai = all of the yes! Living your best WFH life here baby!

I mean would you just look at that texture?!

Crispy on the edges, thick, fluffy and deliciously chewy in the middle . . . hello dreamy!

Subtly sweet, deliciously buttery, perfectly spiced secretly healthy soft and chewy chai spiced snickerdoodles .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but, most importantly, they really are edible awesomeness persondified.

Something sweet to sooth your soul. Warm and comforting and I hope you love them as much as I do. Which just in case you didn’t catch it is, a lot!

1 bowl + 7 ingredients and a handful of spices  . . .

From my heart to yours, enjoy xo

Soft and Chew Chai Spiced Snickerdoodles Cookies

Makes 10-12 subtly sweet, perfectly spiced, soft and chewy, soul soothing cookies!

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

1 Tablespoon of maple syrup

1 teaspoon of coconut oil, melted

1 teaspoon of vanilla

1 cup of almond flour/meal

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1-2 teaspoon of chai spice mix – more or less to taste.

1 pinch of salt

For coating coating –

1/4 cup of monk fruit sweetener

1/2 teaspoon of ground cinnamon

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, baking powder, baking soda, chai spice and salt then stir to combine.

3  –  Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave it covered in the fridge chilling over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they don’t spread a lot but will puff up a little so shape them roughly how you want to eat them but make sure you give them a little room to breathe on the baking tray.

6 – Combine 1/4 C monk fruit sweetener and 1/2 teaspoon of cinnamon and stir to combine.

7 – Gently press each cookie into the cinnamon sugar, toss to coat and place on to your prepared baking sheet.

* Repeat until all cookies have been coated.

8 – Bake smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be crispy on the edges and soft and chewy in the middle.

Enjoy xo

__________________________________________

Question of the day –

What’s your fave kind of cookie??

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 cookies (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 ox

__________________________________________

The post 1 Bowl Soft Baked Chai Spiced Snickerdoodles first appeared on Better with Cake.