Sweeteners: erythritol (Sukrin) and xylitol, corn starch, pea protein, FiberFin (natural resistant starch from corn), sesame flour, fibre (chicory, pea fibre, psyllium), potato starch, leavening agent (bicarbonate, disodium phosphate), salt, stabiliser (carrageenan), emulsifier (mono- and diglycerides), aroma, acidity regulator (citric acid).
Sukrin is made purely from the natural polyol erythritol derived from GM-Free corn starch. It contains no artificial colours, additives or preservatives, and is naturally gluten-free. It contains no carbs, no calories and is non-glycemic. Read more about Sukrin here.
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.
Starch from corn that makes the cake moist and keeps it soft.
Complete vegetable protein from peas.
FiberFin is natural, gluten-free flour containing 60% resistant starch. FiberFin has a beneficial effect on digestion, bacterial flora and immune system. Read more about FiberFin here.
Finely-ground sesame seeds where much of the oil is removed by cold-pressing. Read more about Sesame flour here.
Plant fibres are used to provide the proper consistency and to increase the fibre content.
Starch from potato that makes the cake moist and keeps it soft.
Bicarbonate and disodium phosphate are the ingredients of regular baking powder.
Ordinary table salt (sodium chloride).
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.
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.
A small amount of natural and concentrated flavouring, which gives the finished cake a great taste.
Citric acid. Acts as an acidity regulator, and also controls the raising of the cake.