Better ingredients make better cakes.

allergy better cake cakes dairy-free digestion egg-free flour free gluten-free ingredients Mill no preservatives Red sugar-free

Some people may wonder how we are able to do all the allergy free cakes that we do, including gluten-free, dairy-free, egg-free, nut-free and sugar-free. They may also wonder how we can make these cakes without preservatives. 

Quality is very important to us. We don't use cheap and more processed ingredients. No matter whether it is our cake filling made from our 24 different flavors, our icing or our edible toppings which our made from the biggest and largest strawberries found from local merchants in Avon, Ohio,

Well it helps that our family has been baking for over 100 years and we have had lots of practice. We also make our cakes from scratch. You won't see any truck dropping off products in the early morning. Behind the scenes we have had many a cake go bad, because of humidity and dialing in the right temperature. Practice makes perfect. 

We believe in buying in quality ingredients. Cakes must not only be nutritious but need to be delicious and be helpful for digestion.

In a Fitday article,

Nutrition for Cake, Fiber is helpful for Digestion. 

"Fruits like pineapple, carrots and apples, are just some of the fruits that can be incorporated in the filling or the body of the cake. These fruits, aside from their natural sweetness, also help us get the fiber we need for better digestion. Bananas, which have these fibers, too, can help promote growth of good bacteria in our intestines--for combating bad bacteria and restoring balance to our digestive rhythm."

We offer cakes in 24 flavors including bananas, pineapples, carrots and apples.  We use Redmill whole grain flour. We also use Madagascar Vanilla bean, coconut or ripple milk. We use 100% dutch cocoa. We use mineral rich Himalayan salt as opposed to table salt.  We buy in large quantities to keep our prices low.

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