Vegan Bakewell Cake
Award-winning, much-missed and finally back. Our Vegan Bakewell Cake layers soft almond sponge with buttery frosting, a generous swipe of raspberry jam and a crunchy crown of toasted almonds. Some flavours deserve an encore (or three).
Also available in standard and gluten free
Meet the cake you asked for (don’t worry, we saw the emails!). Our Vegan Bakewell Cake is back, bringing all the classics with it: light almond sponge, creamy dairy-free frosting and filling, a bold hit of raspberry jam, and a scattering of toasted chopped almonds for crunch. It’s nostalgic, indulgent and just the right side of fancy.
Award-winning and forever a fan-favourite, this returning legend has earned its place back on the menu. Because this is the kind of vegan cake you say yes to.
Ingredients & allergens
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Ingredients & allergens
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
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.

