Описание
Most vegan gluten-free cakes are an apology. This one took two years and is the second best-selling cake here, bought mostly by people with no dietary requirement at all.
The structure comes from aquafaba meringue and a rice-and-buckwheat flour blend; the fat is cocoa butter rather than margarine, which is what stops the aftertaste that gives these cakes their reputation.
Baked in a separate area on a separate day, but the kitchen handles wheat and nuts and we cannot call it allergen-free. Coeliac customers should read that sentence carefully rather than the label.
Priya N. (проверенный владелец) –
My sister is coeliac and has spent ten years being handed a sad flourless thing. Nobody at the table could tell which cake was the vegan one.