Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Name: Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 225 grams sunflower spread / butter (2 sticks); 240 ml water; 4 tbsp cocoa powder; 400 grams granulated sugar (2 cups); 240 grams gluten-free / plain flour (2 cups); 2 tbsp ground cinnamon; 2 tsp baking soda / bicarb; 1 tsp baking powder; 1/4 tsp xanthan gum if using GF flour; 240 ml full fat coconut milk; 1 tsp white / cider vinegar; 1 tsp vanilla extract; 112 grams sunflower spread / butter (1 stick); 250 grams icing sugar / powdered sugar (2 cups); 4 tbsp cocoa powder; 6 tbsp coconut milk; 1 tsp vanilla extract

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This dessert is not for the faint hearted! It's packed full of butter (vegan of course), sugar and yes I did mean 2 tablespoons of cinnamon lol. It's definitely a treat to be enjoyed in moderation but it's so delicious I'm sure you'd be forgiven for having another slice....

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Saved

Ingredients

45 mins

12 servings

Cake
225 gramssunflower spread / butter (2 sticks)
240 mlwater
4 tbspcocoa powder
400 gramsgranulated sugar (2 cups)
240 gramsgluten-free / plain flour (2 cups)
2 tbspground cinnamon
2 tspbaking soda / bicarb
1 tspbaking powder
1/4 tspxanthan gum if using GF flour
240 mlfull fat coconut milk
1 tspwhite / cider vinegar
1 tspvanilla extract
Topping
112 gramssunflower spread / butter (1 stick)
250 gramsicing sugar / powdered sugar (2 cups)
4 tbspcocoa powder
6 tbspcoconut milk
1 tspvanilla extract

Saved

Steps

45 mins

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

Saved

Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on June 18, 2015 18:56

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

Keywords

Cake Coconut Butter Cocoa

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Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Ingredients

Steps

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