Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF

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 o…more


12 servings

  1. Cake

  2. 225 grams sunflower spread / butter (2 sticks)

  3. 240 ml water

  4. 4 tbsp cocoa powder

  5. 400 grams granulated sugar (2 cups)

  6. 240 grams gluten-free / plain flour (2 cups)

  7. 2 tbsp ground cinnamon

  8. 2 tsp baking soda / bicarb

  9. 1 tsp baking powder

  10. 1/4 tsp xanthan gum if using GF flour

  11. 240 ml full fat coconut milk

  12. 1 tsp white / cider vinegar

  13. 1 tsp vanilla extract

  14. Topping

  15. 112 grams sunflower spread / butter (1 stick)

  16. 250 grams icing sugar / powdered sugar (2 cups)

  17. 4 tbsp cocoa powder

  18. 6 tbsp coconut milk

  19. 1 tsp vanilla extract


  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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