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CAKE: Ground almonds, caster sugar, plain flour, baking powder, almond milk, rice bran oil, fresh lemon juice, fresh lemon zest, raspberries
ICING: Icing sugar, vegan butter (Vegetable oils (olive oil 21%), water, salt, emulsifiers (soy lecithin, 471), preservative (202), flavour, food acid (270), colour (160a) ), freeze-dried raspberries, lemon zest, vanilla extract, sea salt
DECORATIONS: Raspberry coulis (raspberry, icing sugar), freeze-dried raspberries, rose petals
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.
This cake is optionally vegan (dairy and egg free). We take the utmost care with each and every cake we make, but if you select vegan please know 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!
My most popular cake. A timeless combination of fresh lemon and raspberries baked into an almond-rich butter cake, covered in raspberry dairy-free buttercream, vanilla icing squiggles, house-made berry coulis and freeze-dried raspberries.
Vegan version comes with raspberry dairy-free buttercream, vanilla icing squiggles, house-made berry coulis and freeze-dried raspberries.