Ingredients

Of course we are going to say that 'only the finest ingredients' go into these cakes, but what do we mean?

Carry on reading to find out how we replace the wheat, sugar, butter and eggs in our cakes!

Replacing Sugar: Xylitol (from Birch)

Xylitol is found in every plant in the world and has been used widely since the 60's. It is found in almost all toothpastes and chewing gums as it has been proven to protect against cavities.

Xylitol is an all natural and plant based sweetener from sustainable birch which is:

- Half the calories of sugar

- Quarter of the carbs of sugar

- Has a GI reading of 7, making is suitable for diabetics

Despite its scary name, xylitol is simply the extract from the bark of a birch tree. Xyla is ancient greek for "tree" and tol refers to the family of sweeteners, or "polyols" to which Xylitol belongs. 

 

Replacing butter: Coconut oil:

We all know coconut oil is great for us, but, a little research shows it is in fact over 95% saturated fat, which sounds scary.

Not to worry though, this particular type of fat saturate is made up of medium chain fatty acid. These medium chain fatty acids have been shown to lower cholesterol, and help protect against heart disease as opposed to 'long chain fatty acids,' which are the culprits often associated with health problems caused by saturated fats. 

Most importantly, however, is  that coconut oil certainly doesn't have any milk in it, and can be churned in to a butter like substance using chef Michael's secret method.

 

Replacing Wheat: Buckwheat, Tapioca, potato starch, rice and maize flour

This is a blend of flours which most accurately mimics wheat flour in terms of protein, carbs, fat etc., giving an even rise, a light texture, and it doesn't crumble to dust the moment you touch it! 

 

 Replacing Eggs: Apple Sauce Or a variety of starches 

In our vegan cakes, we use apple sauce or a variety of starches instead of eggs.

Our apple sauce is sulphite free and adds a delicious moistness to the cakes. Containing only a low level naturally occurring fructose, it is a great substitute for egg and still leaves our cakes suitable for diabetics. 

If we are using starch instead of apple sauce, we use Potato starch and tapioca.