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CAKE: Plain flour, ground almonds, caster sugar, rice bran oil, almond milk, matcha powder, baking powder, sea salt, vanilla extract, salt
ICING: Icing sugar, matcha powder, vegan butter (Vegetable oils (olive oil 21%), water, salt, emulsifiers (soy lecithin, 471), preservative (202), flavour, food acid (270), colour), vanilla extract, sea salt
DECORATIONS: Raspberry coulis (raspberry, icing sugar), freeze-dried cherries
This cake is optionally gluten-free. We make all gluten-free cakes on separate benches with seperate equipment but please note we are unable to cater to coeliac customers as our kitchen is just too small to guarantee there is no cross contamination of gluten.
Although our gluten free cakes are equally as delicious as our usual cakes, the special gluten free flour we use starts to absorb moisture a lot quicker than wheat flour so we recommend eating your GF cake on the day of collection when it’s at its prime!
This cake is naturally vegan (dairy and egg free). We take the utmost care with each and every cake we make, but please note we work in a small kitchen and there is always a chance of cross contamination with dairy and eggs.
This cake contains ground almonds. Please note that while we wish we could, we cannot cater for any kind of nut allergy as our kitchen is too small and there are nuts everywhere!
Matcha is a high quality green tea powder which lends a softly bitter, earthy flavour to this cake, while the tart cherries that are baked into the layers provide a welcome sour-sweetness. On top and in between the layers is the silkiest, creamiest matcha icing upon which cherry icing ribbons, house-made berry coulis and freeze-dried cherries rest.
This cake is naturally vegan