makes 10

40 minutes


cake mix

  • 50g dairy free butter, melted⁠
  • 150g Sweet Freedom CHOC SHOT Orange Spice
  • 110g oat flour
  • 40g cocoa powder
  • 1 tsp baking powder
  • 170ml almond milk


  • 100g dairy free butter
  • 60g Sweet Freedom CHOC SHOT Orange Spice
  • 1 tbsp cocoa powder


  1. Preheat oven to 180°c and line muffin tray with liners.⁠
  2. Add the melted dairy free butter and CHOC SHOT Orange Spice to a large bowl and beat together until fully combined.⁠
  3. Add the oat flour, cocoa powder and baking powder. Mix again until a thick batter forms.⁠
  4. Pour in the almond milk and finally beat the mixture until thoroughly mixed and smooth.⁠
  5. Spoon the mixture evenly between the prepared muffin liners.⁠
  6. Bake for 10-12 minutes until just baked, then transfer to a wire rack and allow to cool completely.⁠
  7. Meanwhile whisk the dairy free butter, CHOC SHOT Orange Spice and cocoa powder together in a bowl until the butter is fluffy and a smooth buttercream forms.⁠
  8. Either spoon or pipe the buttercream onto the cool cupcakes.⁠

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