Rosy Chocolate Cake 朱古力蛋糕
Rosy Chocolate Cake 朱古力蛋糕
Rosy Chocolate Cake 朱古力蛋糕
Rosy Chocolate Cake 朱古力蛋糕
Rosy Chocolate Cake 朱古力蛋糕
Rosy Chocolate Cake 朱古力蛋糕
Ingrid's Bakeology

Rosy Chocolate Cake 朱古力蛋糕

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To achieve a lovely level of soft and moisture of the chocolate pound cake, we substitute eggs with banana and applesauce (yes, we made it ourselves), and butter with rice oil respectively.

 

By folding in generous amount of hazelnut flour into the batter and covering a decent amount of vegan chocolate spread on top, you would taste a rich chocolaty flavor in your mouth! 

 

Main Ingredients:

- Banana, dried strawberry, dried rose flowers, cacao powder, cinnamon, desiccated coconut, gluten-free flour (contains nut flour), rice oil, coconut sugar.
Storage

In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.

For bread, we recommend slicing into pieces then freeze the bread in a Ziplock bag. Easy peasy!

Reheating Tips

For cupcake/cake, please allow it to come to room temperature before serving.  

For madeleines/muffin/bread, you can:

i. Reheat the foil wrapped pastry in the oven; OR

ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!


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