At She Loves Cake, ingredient transparency and allergen safety are extremely important to me. I personally live with celiac disease and multiple food allergies, so I understand firsthand how important it is to know exactly what goes into the food you eat.

Every product I bake is made with careful attention to ingredients, sourcing, and cleanliness so that customers with food allergies and sensitivities can enjoy baked goods with confidence.

Cottage Food Notice

All food produced by She Loves Cake is made in a home kitchen that is not inspected by the Texas Department of State Health Services, in accordance with the Texas Cottage Food Law.

Allergen Overview

My home-based baking kitchen is dedicated
Gluten-free | Wheat-free | Soy-free | Peanut-free | Sesame-free | Fish-free | Shellfish-free

These ingredients are not used in my everyday baking or cooking due to my own allergies and celiac disease.

While I work extremely hard to prevent cross-contamination, this is not a certified allergen-free facility and I am NOT a nut-free facility.

Tree nuts may occasionally be used in specific recipes or custom orders.

Top 9 Allergen Information

The Top 9 allergens recognized in the United States are:

Milk | Eggs | Wheat | Soy | Peanuts | Tree Nuts | Fish | Shellfish| Sesame

My kitchen environment does not use wheat, soy, peanuts, sesame, fish, or shellfish ingredients.

Most everyday baked goods such as cookies, cakes, brownies, and bars are dairy-free.

Eggs are used in many of my baked goods.

Because Texas Cottage Food Law now allows refrigerated foods, some items such as cheesecake, custard pies, and certain prepared foods may contain dairy.

Whenever possible, I will also offer non-dairy versions so more people can enjoy them.

Custom Allergy Accommodations

I am able to accommodate additional allergies including:

Eggs | Tree nuts | Cinnamon | Sunflower | Coconut | and more

Some requests involving multiple ingredient restrictions may require recipe adjustments or may not be possible depending on the item. If that happens, I will let you know and we can work through options together.

Kitchen Practices

To help reduce cross-contact risks, I follow strict kitchen practices including:

• careful ingredient sourcing
• dedicated gluten-free kitchen environment
• ingredients stored in sealed containers
• thorough cleaning between recipes
• clear ingredient labeling on every product

While these precautions significantly reduce risk, no home kitchen can guarantee a completely allergen-free environment.

Every item is clearly labeled so you know exactly what ingredients are present before eating.

Ingredients I Use

Below is a detailed overview of the ingredients used in my baking.

Flours

Everyday Baking
Most baked goods use my in-house flour blend: White Rice Flour, Sweet White Rice Flour, Tapioca Starch, less than 1% Xanthan Gum and Beef Gelatin.

This blend was developed after extensive testing and refinement to produce gluten-free baked goods with excellent structure, flavor, and texture.

Vegan Baking
For vegan baking I use King Arthur Measure for Measure Gluten-Free Flour, which is produced in a dedicated gluten-free facility and is dairy-free, soy-free, and vegan.

Ingredients: Rice Flour, Whole Grain Brown Rice Flour, Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Vitamin & Mineral Blend, Xanthan Gum, Cellulose Gum

Yeasted Baking
For breads and other yeasted items I use my own blend: Potato Starch, Tapioca Starch, White Rice Flour, Brown Rice Flour, Sorghum Flour, less than 2% of Xanthan Gum.

Oils & Butters

Primary fats used include:
Sunflower Oil | Canola Oil | Organic Palm Shortening | Violife Plant Butter

Violife ingredients:
Plant-based oil blend (coconut, sunflower, canola oils), water, salt, sunflower lecithin, faba bean protein, citric acid, natural flavor, glucose, beta carotene.

If coconut oil is a concern, I may use Earth Balance Soy-Free Buttery Spread: Vegetable Oil Blend (Canola Oil, Safflower Oil, Flaxseed Oil), Palm Oil, Water, Less than 2% of: Salt, Natural Flavor, Pea Protein Isolate, Sunflower Lecithin, Olive Oil, Lactic Acid, Annatto Extract (Color).

Butter may also be used for custom orders upon request.

Milk & Cream Alternatives

My milk of choice is:

Oatly 4 Ingredient Oatmilk

Ingredients: Oat Base (Water, Oats), Sea Salt, Citrus Fiber.

For cream-based recipes I typically use:

• Country Crock Plant Cream
• Ripple Half & Half

When sweetened condensed milk is needed, I either use a coconut-based version or make my own using coconut or oat milk.

Sugars

I use:
Cane Sugar (vegan)
Brown Sugar (cane sugar and molasses)
Powdered Sugar (cane sugar and cornstarch)
Organic Coconut Sugar
Honey
Maple Syrup
Agave Syrup

Vegan brown sugar and vegan powdered sugar are available for custom vegan baking.

Chocolate

My primary chocolate chips are:

Guittard 46% Semi-Sweet Chocolate Chips

Ingredients: Cane sugar, cacao beans, cocoa butter, sunflower lecithin, vanilla.

These are free from the Top 14 allergens.

For mini chips, chunks, and white chocolate I use Enjoy Life brand chocolate, which is also allergen-friendly.

Eggs

All eggs used in my baking are sourced from local farms and small family-run producers with free-range chickens.

No store-bought grocery eggs are used.

When eggs are not used, I typically substitute cornstarch and water or adjust the recipe to eliminate eggs entirely.

Spices

Common spices include: Cardamom, Cinnamon, Ginger, Nutmeg, Cloves

Cardamom is a frequent ingredient thanks to my Norwegian roots and is often used alongside cinnamon.

Colorants

I prefer dye-free decorations and sprinkles colored naturally with plant-based ingredients.

Natural coloring options may include:

Strawberry powder, Raspberry powder, Cocoa powder, Beet Powder, Spirulina, and other plant based colorants.

When strong colors are required for certain designs, standard dyes that are free from gluten, dairy, and soy may be used.

Red Velvet cakes are never dyed red.
Their natural burgundy color comes from cocoa powder reacting with acid such as lemon juice or vinegar.

Final Note

If you have questions about ingredients, allergens, or baking practices, I am always happy to help.

Living with celiac disease and allergies myself means I understand how important food safety and transparency are, and I do everything I can to make baked goods that are both safe and delicious for my customers.