Last week Tia’s Bakery commented on an old post of mine informing me of the arrival of their mini cakes at Whole Foods in Kahului. Of course I am always super excited whenever I encounter more gluten free products in stores on the island (Long’s has a bunch of cookies now!).
Being that I don’t like companies to offer me any products, I informed them that I would go out and purchase one myself to review. So, I did.
There were two kinds: German Chocolate and Banana Cream. I went for the German Chocolate, because to me chocolate is essential to a happy life. And, I love the combination of coconut and chocolate.
As you can see in the photograph, the packaging is nice, and it’s fairly small (the label states 4 oz.). It’s quite pricey for its size at $4.99 each. It really makes me want to open up shop here on the island when I see those rates.
The appearance with the lid off wasn’t anything to shout about, but most packaged things aren’t really that pretty. It just looked like some icing was dolloped on top and an assembly line person smoothed it rapidly with an icing spatula. The color was pretty yawn too.
When I lifted the first piece out I was glad to see some good color in the cake itself. I could also tell that it was going to be moist. I hate dry cake. There must be some weird people out there that like dry cake, but it sure isn’t me!
The first taste was a bit overwhelming with the sweetness (they use agave, not sugar). I never really found much chocolate flavor in the cake. Devin said it tasted like really good carrot cake to him. I kind of agree with that. But, I love carrot cake, so I wouldn’t quite rank this as a really good carrot cake but a modest one. The agave flavor clung to our tongues for a while.
I don’t want all of my comments to be critical. I would like to point out that it’s size is good because it will limit you from eating too much. If there was a whole cake in my fridge I’d have a piece with almost every meal. This way I am a bit more portion controlled. And, as I mentioned the cake was moist. The other bonus is that it is casein free for those of you avoiding dairy as well. And, I really like that the number of ingredients is very small.
Organic Agave Nectar, Grapeseed Oil, Eggs, Organic Coconut Flour, Organic Coconut Oil, Coconut Milk, Pecans, Cocoa, Unsweetened Coconut, Vanilla, Baking Soda, Arrowroot, Salt.
With that many organic ingredients, why didn’t they spring for Organic Eggs and Organic Cocoa too?
There is a bit of doom involved. The cake comes in at 650 calories per cake, and each mini cake is considered a full serving. And, it’s hard to not eat the whole thing in one sitting because it is so small. There are also 42g of fat in one mini cake. These two numbers seem quite ridiculous to me for what flavor I am getting. However, some of the fat is at least from a healthful fat source in that it comes from coconut milk and coconut oil. I had to make Devin save me from the rest of the cake as I’d already eaten 2/3 of it.
I might edge out and try the Banana Cream cake at some point, but I really don’t have it in my budget (financially or calorically).
Do I recommend it, sure but only if you’ve got the budget and/or really need cake.