Erythritol
The natural polyol erythritol is derived from GM-free corn starch. It contains no artificial colours, additives, or preservatives and is naturally gluten-free. It contains no carbs or calories and is non-glycemic.
Xylitol
Xylitol is a sugar alcohol that is found naturally in fruits and vegetables and is also produced in the human body. Xylitol has a GI of approx. 7-8.
Corn starch
Starch from corn that makes the cake moist and keeps it soft.
Pea protein
Complete vegetable protein from peas.
Ressistant starch
Known as FiberFin, a natural, high-fiber gluten-free flour made from high-amylose corn. Resistant starch has a beneficial effect on digestion, bacterial flora, and the immune system. Read more about FiberFin.
Sesame flour
Finely-ground sesame seeds where 80% of the oil is removed by cold-pressing.
Fibre from chicory, peas and psyllium husk
Plant fibres are used to provide the proper consistency and to increase the fibre content.
Potato starch
Starch from potatoes makes the cake moist and keeps it soft.
Raising agents
Bicarbonate and disodium phosphate are the ingredients of regular baking powder.
Salt
Ordinary table salt.
Stabiliser
Carrageenan is extracted from red algae. It stabilises the emulsification of water and oil under heat and binds liquid to make the consistency more succulent. Note: We use natural carrageenan and not “degraded carrageenan,” which is prohibited in foods.
Emulsifier
Mono and diglycerides of fatty acids. Used to bind water and fat and to give the cake a nice crust and firm consistency. The fat is only from vegetable sources.
Aroma
A small amount of natural and concentrated flavouring, which gives the finished cake a great taste.
Acidity regulator
Citric acid. Acts as an acidity regulator and also controls the raising of the cake.