Dairy-Free & Egg-Free Cakes in Bracknell
One cake, made without milk or eggs: 8 inches, £120, set on a set mousse made from cashews rather than baked as a sponge, about 7 cm tall and finished with fruit. Three flavours, delivered across Berkshire.
And the sentence that matters more than the price: it is made in a kitchen that handles milk, so it suits a diet or an intolerance and not a diagnosed allergy. The rest of this page is about that distinction, because it is the thing most bakery websites leave for you to assume.
What does it cost?
| Item | Price |
|---|---|
8" dairy-free and egg-free cake Set on a set mousse made from cashews, about 7 cm tall, berries on top 3 flavours | £120 |
6" ordinary cake, for comparison Contains milk and eggs — the rest of the menu 8–12 slices | £100 |
One size, one price, three flavours — the full description is on the vegan cakes page. What the kitchen handles is listed on allergens.
Ask about a dairy-free cake
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
Where does the line between diet and allergy fall?
At the door of the kitchen rather than at the edge of the recipe. A recipe is something a baker controls completely: leave out the butter and the milk and they are not in the cake. A kitchen is not — milk is weighed, whipped and spilled in this one most days, and a surface, a whisk or a crumb carries traces of it afterwards. So a cake can be truthfully described as made without dairy and still be the wrong cake for somebody whose reaction is triggered by traces. The Food Standards Agency puts it the same way, and so does every honest baker you will speak to.
Which of these are you buying for?
Choice or a vegan diet — this cake is exactly right.
Lactose intolerance — right: the recipe has no milk, and traces are not the problem.
Diagnosed milk allergy — wrong, and no amount of care here changes it.
Nut allergy — wrong in any case: the cake is made of cashews.
Why is it set rather than baked?
Because a sponge is held together by eggs, and taking them out leaves a problem rather than a cake. Rather than build a worse version of a familiar sponge with substitutes, this one is a different thing: a set mousse made from cashews, layered with dried fruit, nuts, natural oils and syrups, set firm and finished with fruit. It is denser than a birthday sponge and about 7 cm tall, and people who do eat dairy order it on purpose — which is the only real test of whether a free-from cake is any good.
What should you ask any bakery?
One question, and it is not “do you do dairy-free”. Ask what else is made in the same kitchen on the same day. Every baker can answer it, the answer takes a sentence, and it tells you what the label cannot: whether the thing you are worried about is in the room. A bakery that answers “we are very careful” has described an intention rather than a control, and for an allergy an intention is not enough. Our answer is on this page in writing, which is the point of putting it here.
The same reasoning, with the opposite conclusion, is on gluten-free cakes.
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.