- 3 tablespoons chia seed meal
- 1/2 cup water
- 1 tablespoon water
- 1 cup raw sugar
- 1/2 cup agave nectar
- 3 tablespoons vegan margarine
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup brown rice flour
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
- Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
- Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.