16 cakes au miel

by La Boîte à Cake 300 g Barcode 3547569000326
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Ultra-processed food

16 cakes au miel by La Boîte à Cake provides 386 kcal per 100 g, with 25 g of sugars and 5.8 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 300 g pack. Contains: eggs, gluten.

Nutrient levels per 100 g

Fat
16 g · Moderate
Saturated fat
1.4 g · Low
Sugars
25 g · High
Salt
0.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 386 kcal
Total fat 16 g
Saturated fat 1.4 g
Carbohydrates 53 g
Total sugars 25 g
Added sugars 27.9 g
Dietary fiber 2.8 g
Protein 5.8 g
Salt 0.5 g

Ingredients

Farine de blé, miel 17%, œufs entiers, huile de colza, sucre, sirop de glucose, stabilisant (glycérine), sel, poudre à lever (amidon de blé, diphosphate disodique, bicarbonate de sodium), bicarbonate d'ammonium, arôme vanille, arôme naturel de vanille (contient alcool).

Palm oil freeNot veganMaybe vegetarian
Allergens
EggsGluten

Additives 7

High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
300 g
Sold in
France
Barcode
3547569000326

Prices reported by shoppers

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Frequently asked questions

How many calories are in 16 cakes au miel?

16 cakes au miel contains 386 kcal per 100 g.

How much sugar is in 16 cakes au miel?

16 cakes au miel has 25 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is 16 cakes au miel healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is 16 cakes au miel vegan?

Based on its ingredient list, it is not vegan.

What allergens does 16 cakes au miel contain?

According to the label data it contains: Eggs, Gluten. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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