Torte Trilogy

Chocolate Orange

Wheat Flour, Cane Sugar, Natural Cocoa Powder, Semisweet Chocolate ([sugar, unsweetened chocolate, cocoa butter, dextrose] and sunflower lecithin), Espresso Coffee, Natural Flavor, Confectioner’s Sugar (sugar, cornstarch), Sea Salt, Cream of Tartar, Baking Soda

Cranberry Coconut

Wheat Flour, Cane Sugar, Whole Dried Cranberries (cranberries, sugar, sunflower oil), Unsweetened Coconut, Demerara Cane Sugar, Spice, Sea Salt, Cream of Tartar, Baking Soda

Raspberry Lemon

Wheat Flour, Cane Sugar, Freeze-Dried Raspberry Powder, Confectioner's Sugar (sugar, cornstarch), Natural Flavor, Sea Salt, Cream of Tartar, Baking Soda

Shortbread:

1/2 c melted, unsalted butter or 1/2 c oil

Cake:

2 eggs (or vegan egg replacer)

1/4 cup oil

1/2 cup milk (regular or dairy free)

Topping:

1 tsp fresh lemon juice (for Raspberry Lemon only)

Equipment:

8" round cake pan

Tip 1: To level the shortbread, press it with the flat bottom of a measuring cup.

Tip 2: Bake the shortbread and cake as separate treats. Prepare the shortbread as per the instructions, then cut into individual pieces while warm. Cool completely on wire rack. Prepare the cake as per the instructions, then fill miniature muffin/cupcake pans with liners about 3/4 full. Bake 20-30 mins.

Perfect for:

* A big week or a small win

* A case of the baking bug

* Hostess or housewarming gift

* Impromptu get-togethers

* Intimate dinner parties

* Sunday Brunch

* Breakfast when no one’s looking

Features

* Non-GMO

* Vegan-friendly

We offer $10 flat rate domestic shipping to the United States, or FREE for orders over $50. Estimated delivery date is 1-3 business days after processing, depending on shipping address.

Please see our shipping and return/refund policy for additional information.