Food Allergies + Intolerances

My Approach:

I understand the challenges you may have to sift through a lot of information to check if the cake can suit everyone's needs. So! I want to keep things as simple as possible to make sure everyone has the option to say "yes" to dessert.

Every cake is baked from scratch to ensure I can tell you exactly what goes into the cakes. This includes the gluten-free flour, the frostings and also using only natural food colours. I cater to Gluten Free, Dairy Free, Nut Free and Egg Free dietary requirements. If you have any questions regarding certain ingredients that may be contained in cakes, please contact me.

The journey to create these recipes have been a challenging feat. It's taken years! Whilst there are many available recipes on the internet, many of them don't cater to multiple food intolerances. This would mean one guest with X dietary can have a slice of cake whereas guest with Y dietary cannot. Gluten-free cakes without eggs or nut would often turn out dry and crumbly. Natural colouring needs much more to colour the food, which would end up changing the recipe. But after testing them out with friends with specific dietary requirements and those who were not food-allergic, they finally gave the thumbs up, and I have a small but versatile collection.

Disclosure:

Please note that while there are no peanuts or when it states the cake is nut-free, it means there are no nuts in the recipe. However, all Cakey Cake products are not made in a nut-free/gluten-free environment.

It is also the client's full responsibility to disclose all food allergies and the severity of them prior to ordering. Cakey Cakes only focus on food intolerances but not food allergies. I am not a doctor nor do I have a food science background and am careful with not labelling my foods as 'healthy'. As for most things, everything in moderation is essential. 

Cross-Contamination:

All specified dietary items will be marked, stored and wrapped separately to prevent cross-contamination. I have got a specific workflow to make things ,then clean down the benches and equipment and in-between steps.

Food Allergy vs. Food Intolerance:

With the number of people diagnosed with multiple food intolerances and allergies, I believe it's my duty to cater for dietary requirements. According to the Food Safety Standards Australia, A food intolerance involves the digestive system in which specific reactions such as irritable bowel symptoms, stomach cramps, skin irritation may occur. Food allergies occur when the immune system reacts to allergens that are harmless to other people. It can cause anaphylaxis (that can be life-threatening). Whereas the reactions to food intolerances may make the person feel unwell to various degrees.

Gluten-Free (Non-coeliac gluten intolerance):

My Gluten-Free Flour blend consists of tapioca, potato, brown rice and rice flour. The mix allows for the exclusion of any wheat, barley or oat products which most plain flours contain. I make sure only to use baking powder, cornflour and icing sugar stated as gluten-free. Please note, only under special circumstances will I cater to Coeliacs as it involves an immune system response and I cannot guarantee the kitchen is entirely void of any wheat. A Gluten-Free (non-coeliac gluten intolerance) is the most I can cater to. 

Dairy-Free:

My recipes use plant-based milk products to exclude ingredients with lactose. 

Nut-Free:

Nut-Free: When a cake is specified as "nut-free," it means no nuts are intentionally included in the recipe. However, due the kitchen being a shared workspace, I cannot guarantee there are no trace amounts of peanuts or tree nuts in the products. Please consult with me if you have a severe allergy.

Egg Free:

I use ingredients such as flaxseed, apple sauce or omit eggs from my recipes. However, only the cakes stated "egg-free" can accommodate this.

Sugar:

While I cannot make the cakes completely sugar-free, I use monk fruit in place of caster sugar in the recipes. I also lower the sugar levels and boost the flavours with other means such as higher quality ingredients, spices, and toasting our nuts. 

In a nutshell:

I offer high-quality, delicious alternatives for common dietary needs. These options are available on request for any bespoke design, ensuring everyone says 'yes' to my cake without compromising on flavour or artistry.

Dietary Requirement	Availability	Important Note
Gluten-Free	Available upon request.	I use certified gluten-free flours that do not compromise on texture or taste (Non-coeliac gluten intolerance focus).
Dairy-Free	Available upon request.	My recipes use quality plant-based milk products to exclude lactose.
Egg-Free	Available upon request.	I utilise ingredients like flaxseed or apple sauce to create delicious, egg-free options.
Nut-Free (Tree Nuts & Peanuts)	Available upon request.	I take special care to source nut-free ingredients for my recipes. ⚠️ I cannot guarantee zero trace.
Multiple Allergens	Consultation Required	I frequently cater to combinations (e.g., Gluten-Free & Vegan). Please discuss your specific needs during your when contacting me about your cake.

 

⚠️ Crucial Safety Disclosure 

Cakey Cakes only focuses on food intolerances, not severe food allergies (like Coeliac disease or anaphylaxis). While I take strict measures to prevent cross-contamination, all products are made in a kitchen that handles gluten, dairy, eggs, and nuts. It is the client's full responsibility to disclose the severity of all allergies prior to ordering.

Sources:

Food Standards Australia - Food allergies and food intolerances https://www.foodstandards.gov.au/consumer/foodallergies/allergies/Pages/default.aspx

Food Intolerance 2023 https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance