Vegan Tasting Cake
Why limit yourself to just one flavour when you can have four in one cake? Bakewell, Ginger & Lemon, Coffee & Walnut and Chocolate Caramel
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Why limit yourself to just one flavour when you can have four? We've crammed four NEW fantastic Vegan flavours into one delightful cake, making dessert decisions a thing of the past. Ginger and Lemon, Bakewell, Coffee and Walnut and a rich Chocolate Caramel – a whole lot of yum in every slice.
Ingredients & allergens
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Ingredients & allergens
Ginger and Lemon: wheat Flour, Water, Icing Sugar, Golden Syrup, Black Treacle, Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Sugar, Rapeseed Oil, Ground Ginger, Bicarbonate Of Soda, Baking Powder, Mixed Spices, Salt, Lemon Flavouring Natural.
Bakewell: Oat Base [water, Oat (8.7%)], Soluble Corn Fiber, Sunflower Oil, Calcium [Calcium Carbonate], Sea Salt, Stabiliser [Gellan Gum], Vitamins [B2, B12, D2] (Oats), Sugar, Self Raising Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin) Raising Agents (sodium Bicarbonate, E500 And Calcium phosphate, E341i), Almonds (Nuts), Icing Sugar, Dairy Free Yogurt (Soya Base (Water, Hulled Soya Beans (10.7%)), Sugar, Calcium (Tri-calciumcitrate), Stabiliser (Pectins), Acidity Regulators (Sodium Citrates, Citric Acid), Flavouring, Sea Salt, Antioxidants (Tocopherol-rich Extract, Fatty Acid Esters Of Ascorbic Acid), Vitamins (B12, D2), Yogurt Cultures (S. Thermophilus, L. Bulgaricus).), Rapeseed Oil, Glucose Syrup, Seedless Raspberry Puree, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Sodium Citrates, Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Apple Cider Vinegar (sulphites), Baking Powder, Almond Flavouring, Vanilla Extract.
Coffee and Walnut: Self Raising Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin) Raising Agents (sodium Bicarbonate, E500 And Calcium phosphate, E341i), Soya Milk, Icing Sugar, Sugar, Rapeseed Oil, Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Walnuts, Water, Coffee Powder, Baking Powder.
Vegan Chocolate Caramel: Soya Milk, Self Raising Flour Wheat (raising agents - sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamine Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring, Icing Sugar, Sugar, Cocoa Powder, Syrup, Chocolate (cocoa Mass; Sugar; Fat-reduced Cocoa Powder; Emulsifier: Lecithin soya; Natural Vanilla Flavouring), Lemon Juice (preservative: potassium metabisulphite), Caramel Flavouring, Baking Powder, Coconut Milk, Coffee Powder, Bicarbonate Of Soda, Xanthan Gum (E415), Salt.
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.