Recipe of Award-winning Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF. Vickys Cinnamon Glazed Scones, GF DF EF SF NF step by step. Stir the lemon juice and coconut milk together and set aside. Great recipe for Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF.

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

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

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

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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