What dairy substitute do you use for your vegan cakes and icing?

Dairy alternative

We use smooth, creamy soy milk in all vegan batters and fillings instead of cow’s milk.

Why soy?

Soy milk adds natural sweetness and rich mouth-feel, helping our vegan sponges bake up moist and flavour-packed.

Frosting & fillings

For icings and cream layers, we whip a soy-based topping that pipes beautifully and holds its shape—no dairy needed.

Taste & texture

The soy blend lets classic flavours like vanilla and chocolate shine while keeping the crumb tender and the icing silky.

Allergy note

Vegan items share equipment with dairy products, so trace amounts may occur. If you have a severe dairy allergy, please consider this before ordering.

Updated on: 25/05/2025