Ingredients, Cake in a cup – Dark Chocolate:
Flour (sesame, corn), sweetener: erythritol (Sukrin), fibre (resistant corn starch, chicory), fat powder (coconut fat, milk protein), pea protein, cocoa, modified potato starch, raising agent (bicarbonate, diphosphate), salt, emulsifier (mono- and diglycerides), sweetener (sucralose), coffee, aroma.
Flour (sesame and corn)
Gluten-free sesame and corn flour are used in this cake mix.
Sukrin
Sukrin is a natural sugar replacement made from the polyol erythritol, found naturally in fruits such as melons and pears. Erythritol is created by a natural fermentation process and there are no artificial additives in Sukrin. Read more about Sukrin here.
Fibre: resistant corn starch and chicory
Vegetable fibre raises the cake’s fibre content and gives it the optimum consistency. Resistant fibre helps to keep you feeling fuller for longer.
Fat powder
Fat powder is encapsulated vegetable fat, comprised of 80% coconut oil.
Pea protein
Wholesome vegetable protein extracted from peas.
Cocoa
Fat-reduced cocoa powder gives the cake its chocolate flavour and colour. Contains 10-12% fat.
Modified potato starch
Starch from potato that makes the cake moist and keeps it soft.
Raising agent: bicarbonate and diphosphate
This is good old-fashioned baking soda.The diphosphate neutralises the bicarbonate and regulates the raising.
Salt
The entire cake contains 0.8g of added salt. The remaining salt you see on the nutritional information is due to the latest regulations requiring that the sodium in the raising agent must be declared as salt, although this is not the same as table salt (sodium chloride).
Emulsifier: mono- and diglycerides
Used to bind water and fat to give a lovely soft consistency and even texture. Derived only from vegetable fat sources.
Sucralose
A sweetener, 600 times sweeter than sugar, used in a very small amount.
Aroma
Coffee, chocolate and vanilla aroma are added to give a richer taste.
Ingredients, Cake in a cup – Chocolate & Caramel:
Flour (almond, sesame, corn), natural sweetener (erythritol), fibre (resistant corn starch, chicory), fat powder (coconut, milk protein), powdered cream, cocoa, modified starch, raising agent (bicarbonate, diphosphate), salt, emulsifier: mono- and diglycerides, sweetener: sucralose, aroma.
Flour (almond, sesame, corn)
Gluten-free almond, sesame and corn flour are used in this cake mix.
Sukrin
Sukrin is a natural sugar replacement made from the polyol erythritol, found naturally in fruits such as melons and pears. Erythritol is created by a natural fermentation process and there are no artificial additives in Sukrin. Read more about Sukrin here.
Fibre: resistant corn starch and chicory
Vegetable fibre raises the cake’s fibre content and gives it the optimum consistency. Resistant fibre helps to keep you feeling fuller for longer.
Fat powder
Fat powder is encapsulated vegetable fat, comprised of 80% coconut oil.
Cocoa
Fat-reduced cocoa powder gives the cake its chocolate flavour and colour. Contains 10-12% fat.
Modified potato starch
Starch from potato that makes the cake moist and keeps it soft.
Raising agent: bicarbonate and diphosphate
This is good old-fashioned baking soda.The diphosphate neutralises the bicarbonate and regulates the raising.
Salt
The entire cake contains 0.8g of added salt. The remaining salt you see on the nutritional information is due to the latest regulations requiring that the sodium in the raising agent must be declared as salt, although this is not the same as table salt (sodium chloride).
Emulsifier: mono- and diglycerides
Used to bind water and fat to give a lovely soft consistency and even texture. Derived only from vegetable fat sources.
Sucralose
A sweetener, 600 times sweeter than sugar, used in a very small amount.
Aroma
Aromas are added to give a richer taste.
