The lemon, chia seed & pistachio loaf cake has a moist lemon sponge with added chia seeds, which are a good source of omega-3 fatty acids, fibre, antioxidants, iron and calcium.
This is sandwiched with mixed fruit jam and lemon filling, decorated with a tangy lemon icing and finished with chopped pistachio nuts.
The chocolate cookie loaf cake has a rich cocoa sponge sandwiched together with thick vanilla frosting and topped with frosting and cookie crumbs.
Paul Maxwell, trade marketing manager at ARYZTA Food Solutions, said: “These vegan loaf cakes represent absolute zero compromise on taste, texture and enjoyment.
“From the rise in prominence of ‘meat-free Monday’ to the unbridled success of Veganuary, 168,000 people took part, with 62% remaining vegan after the month’s end – 2018 has been the year of veganism. In 2019 we predict that plant-based diets will play an even bigger role’ there are now an estimated 3.5 million vegans in the UK and rising, many of whom will be looking for viable bakery options when eating out. We’re working to ensure caterers can take a share.
Both cakes are supplied frozen in unit of two per case.
They are provided unsliced helping caterers serve up bespoke portion sizes, depending on the day part and occasion.