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 replaces the wheat, sugar, butter and eggs in our cakes!
Replacing Sugar: Xylitol (from Birch)
Xylitol is found in widely distributed throughout the worlds fruits, nuts vegetables and plants. It has been used widely since the 60' and 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:
- 50% fewer calories than sugar
-1/4 of 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: it depends!
Our standard recipes use a blend of olive, sunflower and rapeseed oil; however we aim to be as inclusive as possible
if for whatever reason you cannot consume these fats, we will use coconut oil as a replacement.
Most importantly, however, is that neither of those options contain dairy, and all are suitable for dairy intolerances, or allergies.
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!
In our Keto cakes, we use Almond flour.
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 add 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 as a better choice for diabetics.
If we are using starch instead of apple sauce, we use Potato starch and tapioca.