½ cup cocoa
1½ cups sugar
1 cup soy flour
1 teaspoon gluten free baking powder
1 teaspoon vanilla essence
1. Melt butter in saucepan large enough to mix all the ingredients.
2. Mix in cocoa.
3. Remove from heat and stir in sugar. Add eggs and beat well using a wooden spoon.
4. Sift the soy flour and gluten free baking powder into the mixture. Add vanilla essence and mix to combine.
5. Pour into a greased 20 x 30cm sponge roll tin. Bake at 180°C for 25 - 30 minutes. Check appearance after 15 minutes. If it is looking very dark, cover with alfoil to prevent burning. Continue to cook another 10 minutes. It is done if it is browned and springs back when lightly touched. Cut into bars while still warm.
Ice with chocolate icing if wished. However make sure that the icing sugar is "pure icing sugar".