Easter Cake

lemon bundt cake on white marble with white persons hand holding stainless steel sieve with icing sugar, lemons and flowers next to the cake too


Hello Loose shoppers,

Thank you for your on-going support shopping locally and plastic-free with us. We hope you're doing alright in this rather different kind of spring and that you can enjoy the fresh warmer air without a mask at times.

Easter is coming up next week, and even though lockdown is easing, many of us will still be home enough to whip up a golden, fluffy, healthy and really delicious Easter Cake!

Because caring for and making healthier foods for ourselves is a good little start to creating the positive change we all need in the world.

And perhaps you'd like to make something a little bit different and lighter than a hot cross bun?

This recipe is vegan, gluten-free and refined sugar-free, but don't let that deter you! It is fluffy, satisfying, beautiful and a perfect cake for anyone and everyone. That's what Gala's Organic Kitchen says. 

A Gugelhupf cake originates from Austria, but in America, it's called a Bundt cake, and who knows what you will call it? Don't worry, you don't have to put it into a baking dish with a hole in the middle. However, if you do have one of those, now is the time to use it!

You will find the recipe and the video how to make it here!

And the dry ingredients at Loose.

Have a good Easter week and see you in the shop,

The Loose Team.

Photo by Micheile Henderson on Unsplash