Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat
Prep:20 mins
Makes 12
80g vegan margarine, plus extra for greasing2 tbsp ground flaxseed120g dark chocolate½ tsp coffee granules125g self-raising flour70g ground almond50g cocoa powder¼ tsp baking powder250g golden caster sugar1 ½ tsp vanilla extract70g glacé cherry (rinsed and halved)
STEP 1Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.STEP 2In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.STEP 3Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
