Zesty Lemon, Poppyseed and Raspberry Cake with our homemade vegan raspberry curd swirled on top. Made from coconut cream and white rice flour.

Gotta make use of those lovely raspberries while they’re in season.

Storage

Once delivered you’ll get 3-5 days out of your Cake. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins. 

The Lemon, Poppyseed and Raspberry Cake is available for the raspberry season.

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, *lemon zest and juice, *raspberry, *coconut cream (coconut extract, guargun), white rice flour.

*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