serves 6

35 minutes


  • 150ml plant based milk
  • 175g Sweet Freedom CHOC SHOT⁠
  • 150g vegan butter
  • 250g oat flour⁠
  • 1 tsp baking powder⁠


  1. Preheat oven to 180° C/160° C fan/Gas mark 4 (350F) and lightly grease a cake tin⁠.⁠
  2. Stir milk, CHOC SHOT, and butter together.⁠
  3. Add oat flour and baking powder.⁠
  4. Mix until combined.⁠
  5. Pour mixture into the tin and add an extra drizzle of CHOC SHOT and swirl through with a knife.
  6. Bake for 30-35 minutes or until an inserted skewer comes out clean.⁠
  7. Allow the cake to cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.⁠

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