Chocolate Sheet Cake – Bibado


300ml of coconut milk

Juice of lime

150g vegan butter

3 tbsp of sweet freedom chocolate shot

2 tbsp of agave nectar

25g caster sugar

175g of plain flour

4 tbsp of cocoa powder

3 tbsps of baking powder


1) Add the juice of the lime to the coconut milk and leave to thicken and curdle (you can use buttermilk as an alternative)

2) Sieve all the dry ingredients then add the sugar

3) Heat on the stove, the but, chocolate shot and agave nectar, then allow to cool

4) Add all the wet ingredients to the dry ingredients and whisk together

5) Pour into a rectangular backing tray and bake on 180c for 25 minutes

Batch cook where possible.

We love the thought of cook once, eat twice, and just pop the extras in the freezer for later

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