Gluten free & Vegan

5 tablespoons sunflower oil , plus extra for greasing
200 g dairy-free dark chocolate
170 g self-raising gluten free flour
3 heaped teaspoons cocoa powder
180 g golden caster sugar
sea salt
1 vanilla pod
230 ml unsweetened organic soya milk

Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
 Break 150g of chocolate into the microwavable bowl and cook on high power for 30 seconds or until melted, then set aside to cool slightly.
Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
Roughly chop and stir in the remaining chocolate.  Pour the mixture into the prepared tin, spreading it out evenly then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
Leave to cool for around 5 minutes, turn out onto a wire cooling rack, dust with icing sugar then cut into square.  Serve warm with a scoop of (vegan) vanilla ice cream, if you’re feeling extra indulgent.
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