Every ingredient,
and what it's doing there.

Allulose is a rare sugar found in small amounts in figs and raisins; it tastes and bakes like sugar, but the body mostly doesn't metabolise it, so it carries about a tenth of the calories. Monk fruit extract comes from a small green gourd and is many times sweeter than sugar, so a trace is enough to round the sweetness off.

Milk protein with most of the fat and lactose filtered out. It's the reason a cup carries 13g of protein and still eats like cake. Contains milk.

Oats milled fine. It gives the cake its soft, tender crumb. We don't put a gluten-free claim on the pack until it's certified.

Rounds the flavour and keeps the crumb tender. Contains milk.

Alkalised cocoa: real cocoa, not a flavouring. It's what makes the chocolate taste like chocolate.

Warm, and enough of it to actually taste.

Decaffeinated, so the Mocha cup won't keep you up. Still real coffee. It's there to be tasted, not hidden.

Ground vanilla bean, in all three flavours. It rounds the edges of everything else. A little goes a long way.

The rise. It's what turns a cup of powder into a cake in 30 seconds.

A flake at the end. Salt doesn't make it salty. It makes the chocolate taste more like itself.

From sunflower seeds. Keeps everything mixed so the batter comes together with nothing but water.

A very small amount, doing the job an egg would. It holds the crumb together so the cake isn't crumbly. It's made by fermenting sugars with a microbe, the same way vinegar or yoghurt is made.