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Dairy Free/ Vegan

This is the perfect recipe to satisfy those comfort food cravings. This vegan banana cake is so simple and delicious – it’s light, fluffy and features an irresistible Callebaut 811 dark chocolate and Lotus Biscoff centre.

This is the perfect recipe to satisfy those comfort food cravings. This vegan banana cake is so simple and delicious – it’s light, fluffy and features an irresistible Callebaut 811 dark chocolate and Lotus Biscoff centre.

Containing: 2 Components

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Demonstration video<span>Dark Chocolate and Banana Travel Cake</span>

Demonstration videoDark Chocolate and Banana Travel Cake

105 g

plain flour
15 g
2 g

bicarbonate of soda
2 g

sea salt
2 g

cinnamon

Mix the flour, cocoa powder, baking powder, bicarbonate of soda, sea salt and cinnamon

185 g

banana
50 g

Dark brown sugar

Beat the banana with the dark sugar

80 g

Lotus Spread
40 g

sunflower oil
60 g
2 g

vanilla paste

Add the lotus crunchy spread, the oil, oat milk and vanilla

Stir through the dry ingredients to a smooth paste

45 g

811‐E4

Stir through the dark chocolate callets

Bake at 180c for 20-25 minutes

200 g

Lotus Spread
100 g

Callebaut Dark Chocolate - 811 - 5kg Block

Melt the dark chocolate and crunchy spread together
Pipe into the centre of the cake and allow to set
Warm the ganache to 32c and pour over the cake ensuring you cover all gaps