Vegan and Gluten-Free Cakes

This chocolate cranberry cake is a bit different from our regular bakes. Because we use oat flour and coconut milk instead of maida and dairy, the crumb structure is naturally denser and more fudge-like. It requires one full day of notice to prep properly, so please reach out a little in advance so we can give it the time it needs.

We believe that choosing a specific diet should not mean settling for dry or flavorless desserts. When we started developing our vegan and gluten-free range, the goal was simple: make something that anyone, regardless of dietary needs, would actually enjoy eating.

Our signature Chocolate Cranberry and Roasted Almond cake is the result of a lot of trial and error in our Bandra kitchen. We swapped out refined maida for oat flour, which gives the sponge a naturally nutty, earthy undertone. Instead of dairy cream, we use thick coconut milk, creating a rich, velvety texture that pairs perfectly with the bitterness of the dark chocolate. We sweeten these with maltitol and erythritol, so you get the indulgence without the sugar spike.

Whether you are strictly vegan, gluten-sensitive, or just looking for a lighter way to celebrate, these cakes fit the bill. The roasted almonds add that necessary crunch, while the cranberries provide a tart pop that cuts through the richness of the cocoa. Because we bake everything fresh, we do not keep these on the shelf. It is a slower process than our standard cakes, but for a result that tastes like a proper celebration, we think it is worth the wait.