Pre heat your oven to 180°C and lightly grease your skillet (or tin) with dairy free butter.
In a large mixing bowl, beat your butter, dairy free milk, granulated sugar, light brown sugar and vanilla until combined.
In a separate bowl mix together your flour, ginger, cinnamon baking powder and salt.
Fold your dry mixture into your wet mixture until fully combined.
Add your dairy free chocolate (saving a small amount to put on the top) and mix well.
Spoon the mixture into your greased tin and press down with the back of a spoon to ensure its smooth. Press a few more pieces of chocolate into the top.
Bake for around 22-25 minutes, until golden brown and cooked through. The middle will still be gooey.
Serve warm from the oven with dairy free ice cream.
