Ten Minutes to Preparing Appetizing Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

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Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

We hope you got benefit from reading it, now let’s go back to vickys gooey cinnamon chocolate cake, gf df ef sf nf recipe. You can cook vickys gooey cinnamon chocolate cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you do it.

Below are the ingridients that are required to prepare a delicious Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF:

  1. Prepare of Cake.
  2. Prepare 225 grams of sunflower spread / butter (2 sticks).
  3. You need 240 ml of water.
  4. Prepare 4 tbsp of cocoa powder.
  5. Get 400 grams of granulated sugar (2 cups).
  6. Provide 240 grams of gluten-free / plain flour (2 cups).
  7. Prepare 2 tbsp of ground cinnamon.
  8. You need 2 tsp of baking soda / bicarb.
  9. Get 1 tsp of baking powder.
  10. Prepare 1/4 tsp of xanthan gum if using GF flour.
  11. Take 240 ml of full fat coconut milk.
  12. Prepare 1 tsp of white / cider vinegar.
  13. You need 1 tsp of vanilla extract.
  14. You need of Topping.
  15. Provide 112 grams of sunflower spread / butter (1 stick).
  16. Take 250 grams of icing sugar / powdered sugar (2 cups).
  17. Prepare 4 tbsp of cocoa powder.
  18. Take 6 tbsp of coconut milk.
  19. Prepare 1 tsp of vanilla extract.

Ready with the ingridients? Here are the steps on serving 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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