Flour (sesame and corn)

Gluten-free sesame and corn flour are used in this cake mix.


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 fibre (cornstarch) 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.

Vegetable fat powder:

Fat powder consists of encapsulated vegetable fat containing 80% coconut fat, surrounded by glucose, milk protein, stabilizer and anti-caking agent.

Pea protein

Wholesome vegetable protein extracted from peas.


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.


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.


A sweetener, 600 times sweeter than sugar, used in a very small amount.


Coffee, chocolate and vanilla aroma are added to give a richer taste.