When it comes to teatime treats, this delicious dairy-free cake, created by Marike van Beurden, Vegan Pastry & Chocolate Consultant at Callebaut®, is the perfect sweet alternative for vegans or anyone looking for a dairy-free option.

Ingredients

For the ganache
80 g pea milk
120 g Callebaut® Dairy-Free Dark Chocolate 0.2 g guar

For the dough
50 g flour
10 g potato starch
3 g baking powder
2 g baking soda
40 g sugar
3 g pea protein
3 g potato protein
125 g Callebaut® Dairy-Free Dark Chocolate 80 g vegan butter
150 g pea milk
3 g citric fiber

Preparation

Ganache
Bring the pea milk to 70°C and pour over the Callebaut® Dairy-Free Dark Chocolate and blend with a hand blender.
Gradually add the guar, while blending with a hand blender. Freeze 16 g into a truffle mould.

Dough
Mix the dry ingredients together (flour, potato starch, baking powder, baking soda, sugar, pea protein and potato protein). Place the Callebaut® Dairy-Free Dark Chocolate and the vegan butter in a jug.
Bring the pea milk to 80°C and pour on top of the Callebaut® Dairy-Free Dark Chocolate and vegan butter. Blend with a hand blender.
Gradually add the citric fiber, while blending with a hand blender. Gradually add the ganache to the dry ingredients, while mixing with a paddle. Pipe 50 g into a baking ring 6 centimeters wide and lined with paper.
Press the frozen ganache inside and cover with 30 g of dough.
Bake at 190°C for 12 min. Serve hot.