This gluten-free cake is a perfect way to sneak in some veg whilst still enjoying a decadent dessert. Spiced with ground nutmeg and cinnamon, a “zing” from fresh ginger and fragrant orange zest adds a note of sophistication to a classic combo. This ultra moist cake also has a textural crunch from the addition of macadamia nuts and is topped with velvety vanilla bean cottage cheese icing. Decorated with fresh strawberries, raspberries and edible flowers.
Beetroot, gluten-free flour (millet, buckwheat, chickpea flour, coconut four), polenta (GMO-free), fresh ginger, coconut oil, sunflower oil, honey, cinnamon, orange zest, nutmeg, macadamia nuts, creamed cottage cheese, vanilla bean, vanilla extract, Himalayan pink salt.