Vegan Raspberry, Lemon and White Chocolate Cake (Gluten-Free, Egg-Free, Dairy-Free)
(Inclusive of GST)
This two-layered delight features an egg-free, dairy-free and gluten-free recipe. The sponge cake is lemon scented, layered with vegan white chocolate ganache and topped with juicy raspberries and edible floral petals. A great healthier-option cake for all in the family.
The cake can be displayed in an air-con room (at least 18°C) for up to 4 hours.
It is not recommended to display or store cakes without air con, especially under the hot sun or in warm and humid areas.If refrigerated, thaw at room temperature for approx. 30-60min or until cream is soft to touch. Do not consume straight from the fridge as it will be crumbly and hard to cut.
Leftovers can be kept in the fridge in an air-tight container up to 3 days, thaw 20-30mins before consumption.
Do note that this cake contains soy and is made in an environment that handles eggs, dairy, nuts and wheat products and therefore is not recommended for those with serious allergies.