Matcha Cake

Nutrition Facts

Serving Size 1 SLICE
Calories 438
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 24.8g
38%
Sat. Fat 11.4g
- - -%
Trans Fat 0.4g
Cholesterol 80.3mg
- - -%
Sodium 464.2mg
20%
Tot. Carb. 49.7g
15%
Dietary Fiber 0.5g
1%
Sugars 32.9g
   Includes 0g Added Sugars
0%
Protein 4.7g
Vitamin D - 0.3mcg - 0%
Calcium - 112.6mg - 11%
Iron - 1.7mg - 22%
Potassium - 28.1mg - 1%
INGREDIENTS: Matcha Cake (Yellow Cake Layers (Yellow Cake Batter (YELLOW CAKE MIX (sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), egg white, soybean oil, palm oil, egg yolk with sodium silicoaluminate, nonfat milk. contains 2% or less of: leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, modified tapioca starch, salt, propylene glycol mono and diesters, sorbitan monostearate, tetrasodium pyrophosphate, xanthan gum, sodium stearoyl lactylate, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, artificial flavor, yellow 5, red 40, soy flour), WATER, WATER, WATER, CANOLA OIL (canola oil. )), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)), Matcha Mousse (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), WHITE CHOCOLATE MOUSSE MIX (sugar, dextrose, natural and artificial flavors, maltodextrin, sodium alginate, calcium lactate gluconate, sodium phosphates, dextrin, salt, and pure Madagascar Bourbon vanilla), MATCHA POWDER (green mate (organic))), Matcha Syrup (SUGAR (sugar), WATER, MATCHA POWDER (green mate (organic))), MATCHA POWDER (green mate (organic)))
ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.