Gluten Free Chocolate Hazelnut Cake 'The Purple One'

For the ones who love the Purple One in the iconic tin of Christmas chocolates. Rich chocolate, hazelnuts, caramel; pure festive indulgence. Make more moments worth savouring, and maybe hide a slice for later.

Also available in standard and vegan

A little bit fancy, a little bit nostalgic and yes, unapologetically inspired by that purple-wrapped favourite. Layers of caramel and hazelnut gluten-free sponge, sandwiched with silky chocolate buttercream and topped with golden caramel shards and toasted hazelnuts. It’s rich, nutty, and unashamedly decadent and gluten free. The cake for those who skip the fruitcake. Make more indulgence, more “oohs” and “aahs”, and definitely no apologies for second helpings.

Ingredients & allergens

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Sugar, Caramel [Glucose Syrup, Palm Oil, Sugar, Invert Sugar Syrup, Water, Pea Protein, Salt, Emulsifier: Mono And Diglycerides Of Fatty Acids, Natural Flavouring, Caramelised Sugar Syrup], Flour Blend [(Rice, Potato, Tapioca, Maize, Buckwheat) ], Rapeseed Oil, Sugar, MILK, EGGS, Dark Chocolate [Cocoa Mass, Sugar, Cocoa Butter, Emulsifier (SOY Lecithin (E322)), Natural Vanilla Flavouring ], HAZELNUTS (TREE NUTS), Butter (MILK), Cocoa Powder, Golden Syrup, Butter (MILK), Vegetable Fat [Vegetable Oil (Palm, Rapeseed), Water, Salt], Lemon Juice [Lemon Juice From Concentrate, Preservative E224 (SULPHITES)], Baking Soda, Instant Coffee, Xanthan Gum E415, Hazelnut Flavour [Natural Flavouring, Monopropylene Glycol (E1520)]

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.

Storage & Care

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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.