On separate production lines, ingredient choices and sugar content.
A vegan or gluten-free cake does not have to be a lesser version of a “normal” cake. With the right ingredients and technique you can achieve results that are rich, moist and visually impressive. Here we explain how we prepare these cakes in our kitchen.
The structure of a vegan cake
Without egg and milk the sponge rises with apple purée, plant milk and baking powder. In the cream, coconut milk or cashew-based creams are used. If coconut cream is preferred over fresh cream in the ganache, even dark chocolate remains free of milk.
The structure of a gluten-free cake
Instead of wheat flour, almond flour, rice flour, cornstarch or oat flour (certified gluten-free) is used. Because these flours contain no gluten, binders (egg or psyllium husk) are needed to give the cake its texture. Almond flour adds moisture and density.
Why does cross-contact matter?
In a pastry kitchen even flour particles floating in the air can get into a gluten-free product. For this reason we apply a separate production line, separate containers, separate gloves and a separate time slot. We ask guests with very high sensitivity to speak with us before ordering.
Reducing the sugar
In most of our diet cakes the sugar content is 20–25% lower than in a traditional cake. This balances sweetness without losing taste. For sugar-free (diabetic) cakes erythritol can be used as a sweetener; we suggest giving separate information in the order.
Labelling and safety
Every cake box includes a card listing the 14 allergen groups. Because we cannot document every farm product individually, we do not say “allergen-free”; we say “does not contain these allergens” and give the detail in writing.
Ordering tips
Order diet cakes 72 hours ahead. In the order note write the type and seriousness of the diet. If the guest count is large, preparing a small separate diet cake alongside the main cake is the most practical solution.
Sweeteners and alternatives
Although date syrup or maple syrup can be used instead of sugar in vegan cakes, part of the sugar must stay dry for the sponge's texture. For those who want a refined-sugar-free cake, date purée gives a moist, dense texture.
Testing and development
Before publishing each new diet cake we prepare it at least six times, trying different ovens and different days. Taste and texture testing is done by at least ten people with no allergies; because the success of a diet cake is that it is loved without anyone being told it is “diet”.