Our gluten free spring special is a bright, beautiful bake made for lighter days and longer afternoons. Two layers of soft vanilla sponge are paired with thick pink raspberry buttercream, creamy white chocolate chunks and jewel-like raspberry gems for a filling that’s fruity, sweet and full of texture. Finished with a white chocolate drizzle and a scattering of raspberry pieces, it’s fresh, bright and bursting with berry sweetness in every bite.
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.
Gluten Free Raspberry and White Chocolate Slice
Two layers of soft vanilla gluten free sponge filled with thick pink raspberry buttercream, white chocolate chunks and raspberry gems, finished with a white chocolate drizzle and a scattering of raspberry pieces.
Product no longer available.
Why not try one of our alternative products?
-
Order before 2pm for next day delivery -
Join our Sponge Club for free delivery -
Read our excellent customer reviews
Share:
We Accept the following payment methods:
Ingredients & Allergens
Explore our ingredients and health information below to see exactly what goes into each Sponge cake.
Ingredients
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Our gluten free cakes are made in a separate coeliac society approved kitchen to our standard cakes, by a team who will only work in that kitchen all day and do not move between kitchens. Ingredients are stored separately and no equipment is shared between the gluten free kitchen and the kitchen where the rest of our cakes are made.
Our gluten free spring special is a bright, beautiful bake made for lighter days and longer afternoons. Two layers of soft vanilla sponge are paired with thick pink raspberry buttercream, creamy white chocolate chunks and jewel-like raspberry gems for a filling that’s fruity, sweet and full of texture. Finished with a white chocolate drizzle and a scattering of raspberry pieces, it’s fresh, bright and bursting with berry sweetness in every bite.
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.