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
Ingredients
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Cake
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225 grams sunflower spread / butter (2 sticks)
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240 ml water
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4 tbsp cocoa powder
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400 grams granulated sugar (2 cups)
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240 grams gluten-free / plain flour (2 cups)
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2 tbsp ground cinnamon
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2 tsp baking soda / bicarb
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1 tsp baking powder
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1/4 tsp xanthan gum if using GF flour
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240 ml full fat coconut milk
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1 tsp white / cider vinegar
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1 tsp vanilla extract
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Topping
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112 grams sunflower spread / butter (1 stick)
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250 grams icing sugar / powdered sugar (2 cups)
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4 tbsp cocoa powder
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6 tbsp coconut milk
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1 tsp vanilla extract
Steps
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Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9″x 13″ tin
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Melt the butter in a pan over a medium heat
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 2 photo]()
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Whisk in the water and cocoa and bring to the boil
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 3 photo]()
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Take off the heat and with a wooden spoon, stir in the sugar, flour, cinnamon, baking soda and baking powder
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 4 photo]()
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Mix in the milk and vanilla until you have a smooth batter
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Pour into the tin and bake for 30 minutes or until the middle feels firm to touch
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 6 photo]()
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Meanwhile, make the topping by melting the butter, again in a pan over medium, then stirring the rest of the ingredients in until smooth
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 7 photo]()
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Pour the topping over the hot cake, tipping the tin so the whole surface gets an even covering
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 8 photo]()
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Let stand 5 minutes then cut into squares and serve with custard or ice cream
![Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF recipe step 9 photo]()
