Ingredients

The following ingredients have 9 Servings
  • ½ cup nondairy milk
  • ¾ cup plus 2 tablespoons raw sugar
  • ⅔ cup mixture of nondairy dark and semisweet chocolate chips
  • ¼ cup organic safflower (or other neutral) oil
  • 1 tablespoon ground flaxseed
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons spelt or whole-wheat flour combined
  • with 1 tablespoon cornstarch, or 1¼ cups gluten-free flour blend
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 4 tablespoons nondairy semisweet chocolate chips, divided
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Instruction

  • 1. Preheat the oven to 350 degrees. Grease an 8x8-inch baking pan or line with parchment paper.
  • 2. Into a medium, microwave-safe bowl, microwave milk until almost boiling, or alternatively, heat in a medium saucepan over medium heat. Add sugar and whisk until combined. Next, add chocolate chips and let mixture sit for 1 minute, then whisk to melt chocolate. Add oil, flaxseed, cocoa, salt, and vanilla and whisk well.
  • 3. Into another medium bowl, whisk together flour, baking powder, and baking soda. Add the flour mixture to the milk mixture, stir to combine, and add 3 tablespoons chocolate chips. Transfer the batter to the baking pan and spread evenly. Add remaining 1 tablespoon chocolate chips on top.
  • 4. Bake 30 to 32 minutes, or until a toothpick inserted 1 inch from the side of the pan comes out almost clean.
  • Photo courtesy of
  • Vegan Heritage Press
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