Vickys Hot Fudge Cake, GF DF EF SF NF

Vickys Hot Fudge Cake, GF DF EF SF NF

A delicious iced pudding sponge


6 servings

  1. Cake

  2. 100 grams sunflower spread / butter

  3. 100 grams granulated sugar

  4. 120 grams gluten-free / plain flour

  5. 4 tbsp cocoa powder

  6. 2 tsp baking powder

  7. 3 tsp Vickys Best GF Egg Replacer recipe from my profile

  8. 6 tbsp water

  9. 200 ml full fat coconut milk

  10. 1/2 tsp lemon juice

  11. Topping

  12. 40 grams sunflower spread / butter, melted

  13. 120 grams icing sugar

  14. 4 tbsp cocoa powder

  15. 4 tsp hot milk of choice

  16. 1 tsp vanilla extract


  1. Preheat the oven to gas 4 / 180C / 350°F and grease and flour a 1.5 litre rectangular ovenproof dish

  2. Cream together the butter and sugar until pale and fluffy

  3. Stir in the flour, cocoa and baking powder

  4. Mix together the egg replacer, water, coconut milk and lemon juice to form a slurry

  5. Stir that mixture into the cake batter, let rest 5 minutes, stir again then pour into the tin

  6. Bake for 25 – 30 minutes until pulling away at the sides

  7. To make the topping, put all the ingredients in a bowl and beat until thick

  8. Spread on top of the baked sponge

  9. Cut into squares and serve with warm custard. See my previously posted free-from Vanilla Custard recipe

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