The Gingerbread cake is packed with spices and topped with crystallised cranberries. Then buttercream frosting and ginger biscuits to finish.

Storage

You’ll get 3-4 days out of your gingerbread cake. It’ll keep better with some parchment around it in a sealed container. The frosting prefers a cool environment.

The Gingerbread Cake is available year round. If you are ordering outside the winter months we will substitute the cranberries with another berry.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Allergens

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *Maple syrup, *ginger, *psyllium husk, *blackstrap molasses, *all spice (ground pimento), *nutmeg, *cinnamon, *coconut cream (coconut extract, guar gum), *cranberries.

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic