Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF
Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys gooey cinnamon chocolate cake, gf df ef sf nf. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook vickys gooey cinnamon chocolate cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF:
  1. Get Cake
  2. Take 225 grams sunflower spread / butter (2 sticks)
  3. Get 240 ml water
  4. Get 4 tbsp cocoa powder
  5. Get 400 grams granulated sugar (2 cups)
  6. Take 240 grams gluten-free / plain flour (2 cups)
  7. Make ready 2 tbsp ground cinnamon
  8. Take 2 tsp baking soda / bicarb
  9. Make ready 1 tsp baking powder
  10. Take 1/4 tsp xanthan gum if using GF flour
  11. Prepare 240 ml full fat coconut milk
  12. Prepare 1 tsp white / cider vinegar
  13. Take 1 tsp vanilla extract
  14. Take Topping
  15. Prepare 112 grams sunflower spread / butter (1 stick)
  16. Take 250 grams icing sugar / powdered sugar (2 cups)
  17. Prepare 4 tbsp cocoa powder
  18. Take 6 tbsp coconut milk
  19. Make ready 1 tsp vanilla extract
Instructions to make Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" tin
  2. Melt the butter in a pan over a medium heat
  3. Whisk in the water and cocoa and bring to the boil
  4. Take off the heat and with a wooden spoon, stir in the sugar, flour, cinnamon, baking soda and baking powder
  5. Mix in the milk and vanilla until you have a smooth batter
  6. Pour into the tin and bake for 30 minutes or until the middle feels firm to touch
  7. Meanwhile, make the topping by melting the butter, again in a pan over medium, then stirring the rest of the ingredients in until smooth
  8. Pour the topping over the hot cake, tipping the tin so the whole surface gets an even covering
  9. Let stand 5 minutes then cut into squares and serve with custard or ice cream

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