EVERY DAY CAKES

With a focus on flavor and simplicity, these cakes are not highly decorated (a nod to my rebellious side) but highlight rich, balanced flavors with every bite feeling thoughtful and satisfying.

Each cake comes with a gold candle.

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All cakes have a European sponge or chiffon base using alternative, organic flours that are naturally sans gluten. Below are tried and true recipes with some being more unique than others.

CHOCOLATE GRAPEFRUIT A chocolate sponge with spices, a tart filling with grapefruit and oranges, and a light, whipped ganache with Cointreau.

STRAWBERRY BUCKWHEAT A buckwheat sponge cake with strawberry-rose compote and wildflower honey French buttercream.

CALIFORNIA APRICOT A rice flour chiffon cake with California apricot jam, a thin layer of vanilla buttercream, and sliced candied almonds.

RASPBERRY COCONUT A coconut chiffon cake with raspberry jam, fresh raspberries, coconut French buttercream & covered in coconut. Replace raspberries with passionfruit when available.

LEMONCELLO POPPY A lemon-poppy seed sponge with thick Lemoncello curd and French vanilla buttercream.

COFFEE WHISKEY CARDAMOM A buckwheat cardamom-coffee sponge with whisky-coffee buttercream & chocolate ganache.

BLACK SESAME HOJICHA A black sesame sponge with Japanese roasted green tea (hohicha) buttercream balanced with French vanilla buttercream

BEST CARROT CAKE EVER A spiced carrot cake with pineapple, citrus, pecans and cream cheese buttercream

CHERRY STRACCIATELLA A teff flour chocolate sponge soaked in brandy syrup with cherry compote and chocolate shard buttercream

SORGHUM WALNUT PRALINE A sorghum sponge with walnut-praline buttercream and a touch of citrus.

BANANA COFFEE CARAMEL A spiced banana oat sponge, layered with toasted walnuts, chocolate-coffee and salted-caramel buttercreams.

*You may switch out any flavor for Classic Chocolate or Classic Vanilla-Almond