Gluten free cakes
All of my cakes are vegan, but I also offer gluten free options.
Cake Flavours
Desserts
Price
I don’t charge more for gluten free cakes than I would do cakes with wheat flour, because I don’t think your health should dictate how much you pay to be able to have a beautiful cake for your events, whether it’s your wedding or birthday.
If you are gluten free and it is your event, I will make your whole cake gluten free – if that is your wish. If you are not gluten free and have a few gluten free guests at your event, I will not make your whole cake gluten free but will make them a special cake on the side so that they can still enjoy it, with no surcharge – that helps me with costs and making sure I never have to charge extra for those of us with allergies or intolerances! Gluten free flour is expensive and as I never bake a gluten free and a non gluten free cake on the same day, it helps with my costs and planning.
If you are gluten free and it is your event, I will make your whole cake gluten free – if that is your wish. If you are not gluten free and have a few gluten free guests at your event, I will not make your whole cake gluten free but will make them a special cake on the side so that they can still enjoy it, with no surcharge – that helps me with costs and making sure I never have to charge extra for those of us with allergies or intolerances! Gluten free flour is expensive and as I never bake a gluten free and a non gluten free cake on the same day, it helps with my costs and planning.
Do gluten free cakes taste different?
They do have a different taste to the non gluten free cakes I make because I use different recipes. Gluten free baking is not just a question of taking any recipe and replacing the wheat flour with gluten flour! I mean it would be the dream, but it doesn’t work that way. Gluten free flour, because of its chemical components, gives cakes that are a lot flakier and a lot drier than non gluten free cakes if you don’t adapt the whole recipe to accommodate for it – which is something I do. So yes, if you try a non gluten free vanilla cake and a gluten free vanilla cake, both made by me, you will notice a difference in taste – but you won’t be able to tell which is gluten free. My customers often have a little panic during consultations because they think I have forgotten they required gluten free cakes – that’s how good they are!
Can I guarantee the cakes are gluten free?
That is a bit of a tricky question. While I do my absolute best to make sure the contamination risks are at their lowest, I cannot guarantee that gluten free cakes will be absolutely free of traces of gluten (also because some of the ingredients I use are gluten free, but still have the “may contain traces of gluten” mention).
I never bake a gluten free cake on the same day as a non gluten free cake though, keep my gluten free flour and wheat flour separated and in different corners of the room, have a shelf dedicated to gluten containing products and all the other ones are for gluten free products. I also have a dedicated gluten free fridge and freezer. Everything is thoroughly cleaned and all surfaces are disinfected daily. Cloths are also washed and replaced daily at a minimum.
I never bake a gluten free cake on the same day as a non gluten free cake though, keep my gluten free flour and wheat flour separated and in different corners of the room, have a shelf dedicated to gluten containing products and all the other ones are for gluten free products. I also have a dedicated gluten free fridge and freezer. Everything is thoroughly cleaned and all surfaces are disinfected daily. Cloths are also washed and replaced daily at a minimum.