Vegan Cakes

Having advertised in the window that Because I Like It had dairy free products, the cafe suddenly became inundated with visits from vegans. For savoury food and for drinks, that was no problem. However, the cakes contained eggs. So Mark and his team, a kitchen assistant and an intern from Sheffield Hallam University, were set the task of developing vegan cakes. This range grew and it was an immediate hit when the Summer assistant produced a vegan Bakewell tart.

  • A light sponge topping on a delicious raspberry jam, supported by a short pastry base. This Bakewell earned the Because I Like It cafe a lot of 5-star reviews.
  • Is it a loaf or is it a cake? Moist and tasty with a lighter texture than most walnut loaves, we replaced our original banana loaf with this cake. The positive feedback we have had from those who originally enjoyed the banana loaf made the change all the more worthwhile.
  • Oaty, chewy and moist, made with gluten free oats and both ground and crystallised ginger, this popular flapjack won a gold star at the Guild of Fine Foods Great Taste Awards in 2018.
  • This is a tart that people have made bus trips just to enjoy in our Bakewell cafe. A favourite with Nigel’s dad, we present this tart with love and many happy memories of a special man.
  • Streusel means mixed up and the delicious pecan and cinnamon crumble topping is mixed up to perfection. ‘Glued’ to a shortcake type base with a sultana filling, this cake combines, not only lovely flavours, but also contrasts in texture from the softer shortcake base to the crunchy crumble topping and the slightly chewy and moist filling between.
  • Satisfyingly moist, oaty and chewy this creamy-tasting flapjack is filling and tasty.
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