Preheat your oven to 350°F.

Using the double boiling method, melt your chocolate. If you’re unsure of how to do this, it’s easy! Place 1 cup of your dairy-free dark chocolate in a heat-safe bowl. Place this bowl over a pan of simmering water, making sure that the bowl doesn’t come into contact with the water. As the chocolate melts, stir it, allowing it to melt evenly.

While the chocolate is melting, sieve your flour, baking powder, xanthan gum, and cocoa powder into a large bowl.

Once finished sieving, stir in the brown sugar and the salt.

Make a well in the center of the mixed ingredients, and add 5 tablespoons of melted coconut oil, dairy-free milk, vanilla extract, and melted chocolate. Stir until combined.

Break apart the remaining ½ cup of chocolate, and stir it into the mixture.

Grease an 8”x8” pan with the remaining tablespoon of coconut oil. Pour the cake batter into the pan, spreading it evenly to cover the edges.

Bake the cake for 30 to 35 minutes, until it is springy to the touch, or a toothpick comes out mostly clean.

Allow the cake to cool in the pan before cutting into evenly sized squares and serving!