Yes, finally after a few experiments we’ve come up with a vegan cake that I’m proud to say is yum! Geoff - Head Baker

 Filled with apricots, raisins, sultanas, cherries, tangy citrus fruits that are all soaked in the sun for three days using locally aged fermented brandy. Blending pure plant based butter, oat milk (working on finding a local farmer to provide, so please keep an eye out for us!) rich dark treacle, brown sugar, locally grown baking flour plus seven yummy spices to give you that perfect Christmas cake taste!

Hand decorated beautifully with pecans, almonds, cherries and ginger.

Slow maturing process.  Our cakes receive very personalised attention over the twelve to twenty weeks before the cake reaches your Christmas table! During this time the cakes are brushed with brandy three times and twice lavishly covered in Southland homemade apricot jam (Organic grown Apricots) blended with warm brandy with a touch of freshly squeezed lemon juice.

Christmas has to be perfect!

150 mm

1 Kg

12 Servings