NEW! Chai Poundcake

A poundcake fit for our bakery, made with the things we grow! Gorgeous spices, our tea leaves, edible flowers, Mexican lavender we harvest, and dehydrated spices come together to create a special chai blend that is very much Spring and fun, but a little cozy (just like us). We are using the base recipe for our Persian Love Cakes, which some of you may know as our most sentimental bake, making it even more special and delicious. It gets soaked and injected with a lemon syrup and a flourish of our finest harvest.

This enchanting cake reminds us of our Spring garden, adorned with the citrusy floral scent. The new formulation ensures a very moist, tender cake that is perfect on its own, with a cup of coffee, tea, or lemonade. Perfection.

Ingredients:

Cake Ingredients: cauliflower, turnip, golden beet, parsnip, rutabaga, amaranth, hemp hearts, sea salt, maple sugar, baking powder, gelatinized maca, cassava, golden flax, vanilla, hemp heart milk, bakery eggs (amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct), bakery yogurt (lacto-fermented parsnip, White sweet potato, ground hemp hearts, yuca, sea salt, rutabaga hemp heart miso (soy-free), apple cider vinegar, cocoa butter, vegan probiotic cultures)

Glaze ingredients: Vermont maple syrup, bakery butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), orange blossoms