Flour (sesame and corn)
Gluten-free sesame and corn flour are used in this cake mix.
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.
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
Complete vegetable protein from peas.
Cocoa
Fat-reduced cocoa powder gives the cake its chocolate flavour and colour. Contains 10-12% fat.
Modified potato starch
Starch from potatoes makes the cake moist and keeps it soft.
Raising agent (bicarbonate, diphosphate)
This is good old-fashioned baking soda. The diphosphate neutralises the bicarbonate and regulates the raising.
Salt
The entire cake contains 0.8 g 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 aromas are added to give a richer taste.