Situated in the center of the city, this cafeteria presents us with healthy option made from healthy sweets that are delicious for everyone: vegans, non-vegans, big, small; all can enjoy.
Cake Project was born in England 4 years ago. Rosa, the proprietary told us that she started this project while working as a professor at Bristol. Upon finding out that some of her friends were unable to eat gluten, it made it hard for them to find options that could easily adjust to their constrictive diet so she dedicated herself to forming and investigating flour without gluten and vegan recipes to make her very own recipes. Then and there was the birth of Fussión Cakes & Bakes, now known as Cake Project. A kitchen made for celiacs, completely free of gluten and pure raw veganism.
This local restaurant is wide, illumines, with a kitchen with a view, with a warm and friendly environment, ideal for working or relaxing. Upon entering the bright and colorful windows full of cakes and cookies and decorations will immediately catch you and make you want to enter.
The real question is how do you make a cake without sugar, butter or conventional flour? In Cake Project, all the ingredients are replaced with flour of “sorbo,” chickpeas, mijo, and integral rice getting that extra sponginess with parsnip, apples, and pears. The bright colors are created by the beets and carrots and the sugary taste is created by the fruit, of which the dates make it specifically stand out. This is a kitchen where playing with ingredients and flavors results in delicious and surprising tastes.
If we had to keep some of the sweets on the menu, we’d keep the chocolate and orange cake, the oatmeal and chocolate cookies, the mango and coconut cake and the carrot cake. All of them are incredible! And to accompany a good cake you can have coffee or other colorful beverages elaborated with vegetable milk.
What else could we find? Cake project is a dynamic space. During the month of July, there will be yoga activities with healthy food. You cannot miss it!
It is definitive that you don’t have to be vegan or celiac to enjoy this different dessert experience.
Hours: Tuesday through Friday from 10h to 14h and from 17h to 20h. ; Saturdays from 17h a 20h.
Text: Verónica Polo
Photography: Laura Torres