INGREDIENTS:
Vegan GF Dark Chocolate Frosting: Organic granulated sugar; Guittard’s non dairy dark chocolate chips; Miyoko’s European Plant Milk Butter unsalted; Organic unsweetened soy milk plain; Guittard’s non dairy semisweet chocolate chips; Vanilla extract; Kosher salt. CONTAINS: Soy, cashews (Miyoko’s European Plant Milk Butter).
Vegan Devil’s Chocolate Cake: Organic granulated sugar; Central Milling Organic Baking flour wheat; Organic unsweetened soy milk plain; Ghiradelli’s 100% unsweetened cocoa; vegetable oil; Apple cider vinegar; Organic golden ground flaxseed; Bob’s Red Mill GF baking powder, vanilla extract; Kosher salt. CONTAINS: Wheat, soy, flaxseed.
Vegan Vanilla Sponge Cake (Gluten-Free/Wheat-Free): Organic granulated sugar; Organic unsweetened soy milk plain; Sunflower oil; Bob’s Red Mill GF sorghum flour, rice flour; Almond flour; Organic Tapioca flour; Organic golden ground flaxseed; Vanilla extract; Bob’s Red Mill GF baking powder; Kosher salt, Bob’s Red Mill GF xanthum gum; Almond extract. CONTAINS: Soy, almonds. Made in kitchen that uses wheat flour.
Vegan Chocolate Sponge Cake (Gluten-Free/Wheat-Free): Organic granulated sugar; Organic unsweetened soy milk plain; vegetable oil; Bob’s Red Mill GF sorghum flour, rice flour; Ghiradelli’s 100% unsweetened cocoa; Almond flour; Organic Tapioca flour; Organic golden ground flaxseed; Bob’s Red Mill GF baking powder, baking soda, xanthum gum; vanilla extract; Kosher salt. CONTAINS: Soy, almond, flaxseed. Made in kitchen that uses wheat flour.
MY KITCHEN: Bakery 6 has a Cottage Food Operations license with the County of Marin; Manager Food Safety Certified.
STORAGE: Keep cake in the refrigerator. To serve, leave cake at room temperature for approximately 30 minutes, unless it is a super hot or super cold day, then adjust accordingly. It should last for 5 days in the refrigerator.