Gluten-free birthday cake wins Free-from Bakery Product of the Year

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The Free-From Bakery Product of the Year category looks to honour items that demonstrate an in-depth understanding of the end consumer and display original, creative recipe formulation to cater to specific dietary requirements.

Winner: Happy Birthday Cake, Just Love Food Company

The judges simply loved the idea of this classic looking and classically flavoured birthday cake, which reassures parents harbouring concerns about allergies of their party guests.

The cake is guaranteed to contain no gluten, nuts, or milk, and comprises a sponge with a vanilla-flavoured frosting and plum & raspberry jam filling, covered in soft icing and coloured decorations. “If I was given this as a birthday cake, I’d be happy,” commented one judge, with another saying they were “drawn to it on an emotional level”.

The icing on the cake (so to speak) was the allergen label on the packaging, which can be cut out and used to showcase that it is free from various allergens as well as being vegan. Judges described the label as “brilliant” and “a nice touch”.

The bakery manufacturer behind the product, Just Love Food Company, is based in an industrial estate in Blackwood near Newport in Wales. With the help of some clever consultants from the Zero2Five food industry centre at Cardiff Met University, the firm developed the recipe for its gluten-free cake over a period of 12 months. Together, they were able to enhance the aeration and moisture retention to a level where the sponge’s texture was surprisingly soft and indistinguishable from one made with wheat flour.

Finalist: Sweet Potato Katsu Little Lattices, Higgidy

Pastry specialist Higgidy, based in the coastal town of Shoreham-by-Sea, has created a snackable vegan product that is said to focus on “celebrating the glory of veg”.

Butternut squash puff pastry is filled with sweet potato and cauliflower in a mildly-spiced katsu curry sauce, before being hand-topped with black onion seeds. Blended onion and carrot were used to thicken the sauce, with coconut milk added for some creamy indulgence, while care was needed not to overfill the delicate 20g lattices.

Judges thought the overall presentation and taste of the product was appealing, and something that would help get more vegetables into kids.

Finalist: Vegan Fruit & Nut Cake, Ginger Bakers

Produced by Ginger Bakers in its purpose-built site near Kendal in Cumbria’s picturesque Lake District, this plant-based and alcohol-free offering is packed with vine fruits, pecans, and almonds.

Coconut oil and coconut milk provides the fat needed when removing the butter, while extra liquid from treacle and maple syrup replaces that lost when removing egg to deliver a consistent fruit cake that has proven increasingly popular with customers, including over in the US.

Judges commended the lovely appearance and stunning taste of the cake, with spices that weren’t overbearing but still allowing the cinnamon to come through.