Dairy free chocolate traybake

This scrumptious, decadent chocolate traybake is sure to be gobbled up in seconds!

 100 g PURE SLIGHTLY SALTED
 225 g LIGHT BROWN SUGAR
 4 tbsp COCOA POWDER
 3 MEDIUM EGGS, BEATEN (OR EGG REPLACER)
 125 g GLUTEN FREE FLOUR
 1 tsp BAKING POWDER
 100 g GROUND ALMONDS
 ZEST OF AN ORANGE
 BAR OF DAIRY FREE CHOCOCLATE (COCONUT & VANILLA)
FOR THE ICING
 125 g PURE SLIGHTLY SALTED
 175 g ICING SUGAR
 25 g COCOA POWDER

1

PREHEAT THE OVEN TO 180 DEGREES/GAS MARK 4. GREASE A 27CM X 18CM TIN WITH PURE SLIGHTLY SALTED.

2

CREAM 100G PURE SLIGHTLY SALTED AND 225G LIGHT BROWN SUGAR UNTIL FLUFFY.

3

SIEVE 125G PLAIN FLOUR, 1TSP BAKING POWDER, 100G GROUND ALMONDS AND THE ZEST OF AN ORANGE ON TO A PLATE.

4

MIX 6TBSP OF BOILING WATER WITH 4TBSP COCOA POWDER IN A BOWL. ADD TO THE PURE SLIGHTLY SALTED AND SUGAR MIXTURE.

5

BEAT 3 EGGS (OR USE EGGS SUBSTITUTE) AND ADD TO THE MIXTURE TOGETHER WITH THE DRY INGREDIENTS, CREATING A RICH DARK BATTER.

6

POUR INTO PREPARED TIN, CRUMBLE OR BREAK A DAIRY FREE CHOCOLATE BAR INTO SHARDS OVER THE TOP.

7

BAKE FOR 20 MINUTES.

8

COOL FOR 10 MINUTES THEN REMOVE FROM THE TRAY AND LEAVE TO COOL FURTHER ON A WIRE RACK.

9

FOR A DELICIOUS FAMILY-FRIENDLY DESSERT, SPOON A DOLLOP OF CHOCOLATE BUTTERCREAM ON TOP! TO MAKE THEBUTTERCREAM, MIX TOGETHER 125G PURE SLIGHTLY SALTED, 175G ICING SUGAR AND 25G COCOA POWDER UNTIL SMOOTH.

10

ONCE THE TRAYBAKE IS COOLED COMPLETELY, COVER WITH THE ICING AND CUT INTO SLICES.