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椰棗海綿蛋糖, 低糖無麩質, 配合伯爵茶法國海鹽焦糖醬，清甜不膩

兩款蛋糕口味選擇

1. 低糖焦糖醬忌廉海綿蛋糕
選用澳洲低升糖蔗糖：抽起蔗糖會升糖的部份但卻保留蔗糖各項營養素和蔗糖香甜味, 口感軟綿細滑。
蛋糕成份：麵粉、蛋、澳洲低升糖蔗糖、菜油、粟粉、鮮果、忌廉 (含糖, 奶)、雲呢拿籽、海鹽、伯爵茶
甜度參考: 🟠🟠🟠🟠⚪️

2. 低糖椰棗焦糖醬米蛋糕(無麩質)
天然有機椰棗代替白糖製作海綿蛋糕，升糖指數較低，且富含膳食纖維和礦物質，增添蛋糕風味層次。(椰棗介紹)
蛋糕成份：米粉、蛋、椰棗、菜油、粟粉、鮮果、忌廉、雲呢拿籽、海鹽、伯爵茶
甜度參考: 🟠🟠🟠⚪️⚪️

裝飾成份：朱古力片(含糖, 奶) 及美國認可食用色素作調色。

Dates replace sugar to make low-sugar gluten-free cakes, paired with Earl Grey French salt caramel sauce, sweet and non-greasy

Sugar-free & gluten-free sponge rice cake introduction:

Sugar-free: Organic dates replace refined sugar/sweeteners,  unique caramel flavor and natural sweetness and retain the nutrition of dates (dates introduction)
Gluten-free: Made with Japanese rice flour, Japanese rice is selected for grinding, gluten-free and suitable for people with wheat allergies

Ingredients: rice flour, eggs, organic dates, vegetable oil, corn flour, cream (including milk and sugar), milk fat content 35%, vanilla seeds, sea salt, earl gray tea
Decoration ingredients: chocolate chips (including sugar, milk) and US-approved food coloring for coloring.