Chocolate Brownie recipe

For the cake:

- 175g plain white flour

- 50g ground almond

- 2 teaspoons bi-carb soda

- 225g granulated sugar

- 50 gram coco powder

- 125ml soy yogurt

- 225ml soy milk

- 1 tablespoon vegetable oil

- 1 teaspoon vanilla extract

- 50 gram chopped walnuts

For the icing:

- 25g vegan margarine (such as Nuttelex)

- 1 and a half tablespoons water

- 100g icing sugar

- 25g coco powder

- 1 teaspoon vanilla extract

Pre-heat the oven to 200 degrees C.

Sift the flour, bi-carb soda, sugar & coco into a bowl. Add the almond & mix, followed by the walnuts.

In a jug combine the soy milk, yogurt, vegetable oil & vanilla extract. Add wet mixture to the dry ingredients and mix.

Pour into a 20x20cm cake tin and bake for between 25-35 minutes, or until cooked. Once cooked allow to cool.

For the icing melt the margarine in a pan with the water. Into a bowl sift the icing sugar & coco powder. Add the melted margarine to the dry mixture and mix well. Finally mix in the vanilla, then ice the cake as desired!