serves 6

30 minutes



  • 150g unsweetened apple sauce / apple puree
  • 50g plant based milk
  • 1 tsp apple cider vinegar
  • 60g melted plant based butter
  • 80g Sweet Freedom CHOC SHOT
  • 250g wholemeal self raising flour
  • 1 tsp bicarbonate soda
  • 1 tsp baking powder

Chocolate sauce:

  • 250g plant based yoghurt
  • 30g CHOC SHOT⁠
  • 30g plant based milk⁠


  1. Preheat oven to 170C. ⁠
  2. Line a loaf tin.⁠
  3. In a glass, combine the plant based milk and vinegar. Set aside to curdle.⁠
  4. In a large bowl combine the apple sauce, butter, and CHOC SHOT. ⁠
  5. Add the dry ingredients to the wet, mix well then ⁠pour into your loaf tin. ⁠
  6. Bake for approx. 30 minutes, or until well risen, a knife comes out clean and golden on top.⁠
  7. Cool completely before removing it from the tin.⁠
  8. Once cool, combine the yoghurt and CHOC SHOT, and slowly add in the milk to thin. ⁠
  9. Pour over the cake and finish with an extra drizzle of CHOC SHOT.

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