Direct answer
Every cake on our menu can be made eggless at no extra cost. We use yogurt, condensed milk, and a flax-seed paste depending on the sponge. Chocolate, vanilla bean, rose pistachio and red velvet work best eggless. Buttercream finishes are unaffected. Order eggless by flagging it during the WhatsApp design call.
Eggless does not mean compromise, but it does mean a different recipe per sponge. For chocolate and red velvet, yogurt + a touch of vinegar + extra leavening builds the crumb. For vanilla and citrus sponges, sweetened condensed milk does the binding. For dense or nutty sponges, a flax-seed paste replaces the eggs without changing flavour.
Flavours that translate best eggless: chocolate truffle (essentially identical), red velvet (slightly more delicate crumb), vanilla bean (a touch more dense, no one notices), rose pistachio (perfect), tender coconut (perfect).
Flavours where eggless requires more care: anything genoise (Black Forest base), chiffon-based citrus cakes, and macarons (we don't do eggless macarons). For these we will steer you to a closely related recipe that holds up.
Buttercream and ganache and cream cheese frostings are eggless by default for us. So the finish layer is the same whether you order egg or eggless. Fondant is also eggless.
Wedding cakes split: many families want the bottom tier egg (for the cutting photograph) and the rest eggless because guests have mixed preferences. That's a standard split for us. Just tell us during the tasting.
Questions on this
Is there an extra charge for eggless?
No. Same price.
Can you do vegan?
Yes: that requires no dairy in addition to no egg. Cleanest flavours for vegan are dark chocolate, mango, biscoff, filter coffee. Notice required is one extra day.
Will my guests notice?
On chocolate, vanilla, red velvet, pistachio: no. On chiffon-style and citrus cakes, a baker can tell. A guest at a party won't.
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