makes 6

20 minutes


sponge layer

  • 200g whole wheat flour or your choice
  • 1 tsp baking powder⁠⁠
  • 1 tsp baking soda
  • 80g light plant based butter, melted
  • 250g Sweet Freedom GOLDEN SYRUP
  • 150ml plant based milk⁠
  • 1 tsp apple cider vinegar⁠ (or white vinegar)
  • 2 tsp instant coffee

cream layer⁠

  • plant based yoghurt, cream or soft cheese

chocolate layer⁠

  • Sweet Freedom CHOC SHOT Coffee


  1. To make sponge layer⁠, preheat oven to 180C. ⁠
  2. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.⁠
  3. In a large bowl sift together all dry ingredients.⁠
  4. In another bowl, whisk together the wet ingredients. ⁠
  5. Combine wet with dry and mix well.⁠
  6. Pour the batter on the baking sheet and make sure level. ⁠
  7. Bake for 20 minutes or until a toothpick inserted comes out clean and leave to cool.
  8. Using a cup or cookie cutter, cut out circles in the cake and press into the bottom of your glass.⁠
  9. Layer with yoghurt / cream or soft cheese and then a layer of CHOC SHOT Coffee. ⁠
  10. Repeat until each glass is full.⁠

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