makes 12 slices

1 hour


cake mix

  • 150ml plant based milk
  • 1 tbsp apple cider vinegar
  • 150g vegan butter
  • 250g self raising flour
  • 150g Sweet Freedom Choc Shot
  • 25g Sweet Freedom Fruit Syrup*
  • 3tsp baking powder
  • 1tsp bicarbonate of soda (baking soda)


  • Sweet Freedom Choc Pot or Chocolate Spread


  • Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease an 8 inch cake tin.
  • Stir the vinegar into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
  • In a pan over a medium heat, melt the vegan butter and stir in the Choc Shot and Fruit Syrup.
  • Set aside to cool. 
  • Sieve the flour, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
  • Pour the milk and melted mixture over the flour mixture and stir well until it becomes a smooth batter.
  • Pour this final mixture into the tin and bake for 30-35 minutes or until an inserted skewer comes out clean.
  • Allow the cake to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • When the cake is completely cold, ice liberally with Choc Pot! 

*This recipe works beautifully with any of our delicious Sweet Freedom Syrups.

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