You know those people who can’t just eat a vegan cake — they have to debate it? The ones who turn a simple “sugar-free” label into a full-blown TED Talk about glucose, fructose, sucrose, maltose, and the molecular weight of maple syrup.
Ask them what sugar is, and suddenly they’re smarter than Stephen Hawking, lecturing you that “technically, even fruit contains sugar.” Yes, Susan, and technically, air contains nitrogen — but no one’s out there selling nitrogen-free smoothies.
Here’s the thing: if you walk down any street and ask 100 people what “sugar” means, 99 will point to the white crystals they put in tea or coffee — the sweet villain we all know as refined sugar. No one’s talking about the fructose in a strawberry. Yet somehow, we’ve reached a point where saying “we don’t use sugar” in our vegan cakes is considered misleading.
Now, to stay politically correct in the pastry world, we have to say, “We don’t use refined sugar.” Because if we don’t, someone will write a 12-paragraph comment about how “dates have sugar too.” Thank you, Karen. You’ve cracked the nutritional code.
So yes, our cakes are refined sugar-free — and no, that doesn’t mean we’ve banished fruit to another galaxy. It just means you can enjoy something sweet without the processed junk that makes your blood sugar behave like a trampoline.
Next time someone asks, “But what kind of sugar-free do you mean?” — tell them it’s the kind that tastes amazing and doesn’t require a PhD to understand.
Because honestly, life’s too short to argue about glucose molecules when you could just be eating cake.
(And yes, you can find that cake under “vegan cake London” — assuming your search bar can handle the truth.)
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