Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment.
Tip the lactose free butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.
Meanwhile, mix the sugar, gluten free flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs.
Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
To make the icing, melt the lactose free butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min.
Add the icing sugar and lactose free milk, and beat well. Pour on top of the cooled cake. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.