Gluten-free & Vegan
Oh, a light vanilla cake with slices of pineapple! Aren’t you craving it right now? Karamele's Pineapple Upside Down Teacake is just what you need.
This scrumptious teacake is baked with quinoa flour and sorghum flour using renowned Nutritionist and Dietician Kanupriya Khanna’s special recipe.
Sorghum and quinoa flours have high protein content, fibre and antioxidants while having a low glycemic load.
What’s more, refined sugar is substituted with organic jaggery, making this teacake the perfect iron-rich, immunity-boosting, gluten-free and vegan treat! The best of both worlds!
Refrigerate and consume within 2 days for best taste experience