• 5 tablespoons sunflower oil, plus extra for greasing
  • 200 g dairy-free dark chocolate
  • 170 g self-raising flour
  • 3 heaped teaspoons cocoa powder
  • 180 g golden caster sugar
  • sea salt
  • 1 vanilla pod
  • 230 ml unsweetened soya milk
  • 200 g pecan nuts
  • 200g raspberries/cherries




  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
  3. Melt 150g of the chocolate in a large bowl over a pan of water.
  4. Sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt.
  5. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl.
  6. Stir in the oil, soya milk and melted chocolate until combined.
  7. Chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top.
  8. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans & berries, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle. Allow to cool for 5 minutes before turning out on to a wire rack.

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