Prep: 15 minutes | Cook: 25 minutes | Ready In: 50 minutes                           Serves: 12

As already mentioned in the non-vegan version, these are the doubled amounts of all the ingredients, except for the sugar.


1 1/2 cups rice flour

1/2 cup cocoa powder

2 teaspoons soy flour (egg substitute)

2 tablespoons sugar or 1 teaspoon alternative (optional)

1 teaspoon baking powder

1 pinch salt

1 cup soy milk (or water)

1/2 cup sunflower oil

1 teaspoon vanilla sugar

1 pinch vanilla, grated (optional)


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the rice flour, soy flour, cocoa powder, baking powder and salt. Pour in soy milk, sunflower oil and vanilla and mix until well blended.
  3. Spread evenly in a 9×9 inch baking pan.
  4. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny and toothpick inserted in the center comes out clean.
  5. Let cool for at least 10 minutes before cutting into squares.


For 16 servings use,

  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 cup soy milk


  • The amounts of the other ingredients as listed above

And follow the directions.

You will also have to use a bigger baking pan.

To make it non-gluten free just use all-purpose flour instead of the rice flour.