£18.99
Our Vegan Lemon Meringue Cake is your go-to for a zesty, plant-based treat!
Also available in standard and gluten free
We heard you loud and clear. You missed our Vegan Lemon Meringue Sponge Cake.
You pleaded. You petitioned. Some of you even threatened to start a sponge-based protest (we respect that level of commitment).
So, guess what? It’s BACK!
And this isn’t just any old Vegan Lemon Meringue Cake this is a zesty, sky-high, melt-in-your-mouth masterpiece, fluffy lemon sponge, luscious citrus curd, and a cloud of toasted meringue so dreamy, it should come with a fanfare.
| Size | 17 cm |
|---|
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.
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.
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.
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.
Self Raising Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin) Raising Agents (sodium Bicarbonate, E500 And Calcium phosphate, E341i), Sugar, Vegetable Fat: Palm; Vegetable Oil: Rapeseed; Water; Salt; Natural Flavouring., Icing Sugar, Soya Milk, Chickpea Extract, Lemon Juice Potassium Metabisulphite )Natural Lemon Extract, Baking Powder, Bicarbonate Of Soda, Cornflour, Xanthan Gum (E415).
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
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