For the cake
200g lactose/dairy free butter, chopped
200g gluten/lactose-free dark chocolate, roughly chopped
350g golden caster sugar
50g gluten-free self-raising flour blend
50g ground almonds
1 tsp xanthan gum
4 large eggs, beaten
For the icing
100g lactose/dairy free butter, chopped
2 heaped tbsp cocoa
200g icing sugar, sifted
2 tbsp lactose/dairy free milk
Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment.
Tip the lactose free butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.
Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs.
Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well.
Pour on top of the cooled cake. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.
Recipe adapted from: Good Food