- 240 g plain flour
- 40 g cocoa powder
- 2 tsp baking powder
- 30 g ground almonds
- 175 g golden caster sugar
- 180 ml sunflower oil
- 320 ml almond milk
- 1 tsp vanilla extract
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, finely chopped
Preheat the oven to 180C/160 Fan. Grease and line a 900 ml / 9 x 5 in loaf tin with greaseproof paper.
Mix together the flour, cocoa powder, baking powder and ground almonds with the sugar in a large bowl.
In a separate jug, whisk together the sunflower oil, almond milk and vanilla extract.
Pour the wet ingredients into the dry ingredients and beat until combined - you should have a smooth batter. Fold in the chopped chocolate until evenly distributed throughout.
Pour into the prepared tin and bake for about 1 hour or until a skewer inserted into the centre comes out clean - the exact time will vary slightly if using a 900 ml tin with different dimensions.
Leave to cool in the tin for 15 minutes before transferring onto a wire rack to finish cooling completely.
Slice, serve and enjoy!
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