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I know many come for their tofu cheesecakes, but my fave here has always been their Hummingbird Cake. In terms of flavour I always thought this has a very similar profile to a classic carrot cake, with nuances of pineapple and earthy toasted coconut. I’m not really a fan of pineapples, not fresh and definitely not in desserts, but I love how Cake Spade weaves it smoothly into the batter so you don’t get strong big chunks of it. Rather it just adds to a lovely, tropical fragrance. The cake’s also incredibly moist and light, just the right amount of sweet, and finished with a thin layer of tangy cream cheese frosting — not too much, not too cloying, just the way I like it.

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