Method:

• Preheat oven to 160 celsius fan or 180 celsius conventional
• Mix your flax seed and water and let it sit for about 5-10 minutes, it will start to become gelatinous and this will act as an egg replacer
• Whisk oil, sugar and vanilla together, add your flax eggs and keep whisking
• In a separate bowl mix together your chickpea flour, baking powder, salt and cocoa
• Sieve the dry mix into your wet mix
• Fold together, it will be quite a thick batter, and add in the chopped up chocolate/chunks
• Pop into a greased 9" pan for 17 minutes. Use a spatula to help press this down.
• To check these are done, insert a toothpick and there should be a few small bits of wet crumbs. Let this cool completely before cutting into.