A lime sponge cake, with lime syrup soaked in while it’s warm to make it really zesty. The passionfruit curd made with coconut cream and white rice flour sits on top and chocolate crumb to finish.

Storage

You’ll get 3-4 days out of your Lime and Passionfruit Cake. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

The Lime and Passionfruit Cake is available for the Summer.

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, *lime zest and juice, *passionfruit, *white rice flour, *coconut cream (coconut extract, guar gum)

*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