Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys gooey cinnamon chocolate cake, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this recipe, we have to 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 that.

The ingredients needed to make Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF:

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

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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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