5 tbps Vegetable Oil
1 cup of dairy-free chocolate
½ cup Self-Raising Flour
3 tsps Cocoa Powder
½ cup Brown Sugar
Sea Salt
1 tsp Vanilla Extract
230 ml unsweetened Soya Milk
Nuts (Optional)


Preheat the oven to 180ºC. Grease a baking tin and line with parchment paper.

To melt the chocolate, place a heatproof bowl over a pan of simmering water, break two thirds of the chocolate into the bowl and allow it to melt. Make sure the base doesn’t touch the water or the chocolate will burn.

Meanwhile, sieve the flour and cocoa powder into a large bowl, stir in the sugar and a pinch of salt. Add the milk, oil and vanilla extract.

Roughly chop and mix in the remaining chocolate. Pour the mixture into the prepared tin, spreading it out evenly and sprinkle over a few remaining pieces of chocolate. Place in the oven for 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.

Best served warm.


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