Wildflour Banana & Chocolate Traybake is a wonderfully moist vegan banana sponge with a gentle hint of cinnamon, generously topped with premium 70% cocoa chocolate chips and a layer of sweet apricot jam. Rich yet perfectly balanced, the combination of banana, dark chocolate and fruit creates a comforting bake that's ideal for any time of day.
Wildflour Cake Company was founded in 2015 by Jessica, whose passion for creating better coffee shop cakes began around her kitchen table in Somerset. Inspired by a love of natural ingredients and innovative flavour combinations, the bakery has grown into a purpose-built facility near Bath while staying true to its artisan roots. Using premium, locally sourced ingredients wherever possible and traditional baking techniques, Wildflour creates handcrafted cakes free from unnecessary preservatives, delivering memorable bakes that bring people together.
A Wildflour best seller and proudly awarded Taste of the West Gold 2025, it's loved by vegans and non-vegans alike. Supplied pre-sliced into 18 portions, it's a convenient, ready-to-serve option for cafés, coffee shops and hospitality venues.
Ingredients
Banana (26%), WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Sugar,Rapeseed Oil Anti-foaming Agent: Dimethyl Polysiloxane (E900) , Apricot Jam (Glucose Syrup, Sugar Syrup, Concentrated Apricot Puree, Water, Acidity Regulator [Citric Acid], Gelling Agent [Pectin], Natural Flavouring, Preservative [Potassium Sorbate]), Chocolate (4%) (Cocoa Mass 71.0%, Sugar, Fat-Reduced Cocoa Powder, Emulsifier: SOYA Lecithin, Natural Vanilla Flavouring), Bicarbonate of Soda, Ground Cinnamon, Salt, Vanilla Essence (Water, Propylene Glycol, Caramel Sugar Syrup, Thickener: Xanthan Gum; Acidity Regulator: Citric Acid; Preservative: Potassium Sorbate)
Cooking & Handling
For use, thaw in the refrigerator in a sealed container overnight. If storing refrigerated, keep below 5°C, keep covered at all times, and eat within 7 days. Do not display at ambient temperature for more than 2 days.
Origin
UK
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