Grease a baking tin with a little oil or vegan butter and line with greaseproof paper.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Sieve the flour and cocoa powder into a large bowl and stir in the sugar and a pinch of salt. Stir in the oil, soya milk, vanilla extract and melted chocolate until combined.
Roughly chop the white chocolate and stir into the mix, making sure to leave a few for the top. Pour the mixture into the tin, sprinkle over the remaining white choc and place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
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