Questions About Our Ingredients and Recipes Archives

Can your cakes be made without soya?

Published 4 February 2015 by thatoldchestnut. Filed under . Total of no comments in the discussion.

Some of our sponge cakes do contain Soya like our Chocolate Cakes but they can be made Soya free by omitting the plain chocolate, they’ll still be choc-tastic but won’t have any chunks of chocolate in. In some of our sponge cakes we use Soya milk, for these we can substitute the Soya milk for nut, hemp […]

How long do your cakes last?

Published 29 August 2013 by thatoldchestnut. Filed under . Total of no comments in the discussion.

Our sponge cakes typically last 7 days from date of delivery, we recommend you store them in an air tight container somewhere cool and away from direct sunlight. Our tiffins are best kept in a fridge, nice and cool, that way they will be good for a few weeks.

Are your cakes freezable?

Published 20 August 2013 by thatoldchestnut. Filed under . Total of no comments in the discussion.

Yes! All our sponge cakes are freezable, although we think they are best enjoyed fresh. We haven’t tried freezing our flapjacks and tiffins, so don’t blame us if they aren’t the same when defrosted!

What do you use instead of butter?

Published 4 April 2013 by split. Filed under . Total of no comments in the discussion.

That’s an easy one, we simply use sunflower spread, which has similar properties to butter, but without as much cholesterol!

So what on earth do you use instead of eggs?

Published 28 March 2013 by split. Filed under . Total of no comments in the discussion.

This is a question we get asked A LOT! We use a variety of ingredients to replace eggs in our cakes such as: bananas, vegetable oil, syrups, soya milk, sunflower spread, and coconut milk. It’s all a matter of trial and error and finding what best gives the desired result.