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This Plant Based Composed Chocolate Cake is our version of "Haute Patisserie" desserts that offer very similar taste and texture of traditional desserts, but all made with pant-based ingredients only (no eggs, cream, butter, gelatin, etc.) so No Cholesterol! We apply the same 'constructivism' and scientific approach to our food design processes resulting in desserts that have distinct 'new' taste and textures!
This cake is intended to serve 6-people (7” round) and starts with an almond cookie base topped with a spiced gateau (coffee cake-like) made of dates and mixed roasted nuts for texture. A compote of dried apricots, cherry puree and fresh lime is added for a fruity note followed with an all plant based chocolate and chestnut paste mousse. And the final layer is an oat ‘milk’, apricot & cherry btb dark chocolate ganache. For texture, the cake is finished with our Wild Sweets Cocoa Nib / Coconut Crunch and hand painted chocolate 'stampings’.
Each elements of the cake are designed to provide a different mouth-feel sensation and contrasting textures. The ingredients for this cake includes the following;
Cookie: dairy-free vegan margarine, icing sugar, flour, water, almond flour, potato starch, arrowroot powder, baking powder, baking soda, sea salt
Cake: dates, oat milk, water, dairy-free vegan margarine, brown sugar, flour, roasted nuts (peanut, pecan, hazelnut), vanilla extract, spices, baking soda, baking powder
Compote: cherry puree, dried apricots, organic cane sugar, fresh lime juice + zest, pectin, gellan gum
Mousse: Custard: oat ‘mik’, chestnut paste, dairy free vegan margarine, organic cane sugar, arrow root powder, Meringue: water, organic cane sugar, corn syrup, soy protein isolate, pure vanilla extract, xanthan gum
Ganache: btb dark chocolate, apricot + cherry purée, oat ‘milk’, maple syrup, dairy free vegan margarine
Crunch: cocoa nibs, shredded coconut, maple syrup, olive oil, organic cane sugar
Servings: suggested 6-servings depending on portion size (7” round cake)
Serving/Storage: This cake must be stored in the fridge at all times and best consumed within 72 hours of purchase. Do not remove from the fridge and serve cold as that is the best serving condition (temperature, texture and aroma) for this cake.