Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys gooey cinnamon chocolate cake, gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Vickys Vegan French Toast, GF DF EF SF NF. This easy vegan French toast is delicious made with almond milk, cinnamon, nutmeg, maple syrup, nutritional yeast, and With the cheese side facing up roll the bread over itself like a swiss roll cake. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Can I interest anyone in a severed finger?
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys gooey cinnamon chocolate cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF:
- Get Cake
- Make ready 225 grams sunflower spread / butter (2 sticks)
- Prepare 240 ml water
- Get 4 tbsp cocoa powder
- Make ready 400 grams granulated sugar (2 cups)
- Make ready 240 grams gluten-free / plain flour (2 cups)
- Prepare 2 tbsp ground cinnamon
- Take 2 tsp baking soda / bicarb
- Take 1 tsp baking powder
- Get 1/4 tsp xanthan gum if using GF flour
- Make ready 240 ml full fat coconut milk
- Take 1 tsp white / cider vinegar
- Get 1 tsp vanilla extract
- Get Topping
- Get 112 grams sunflower spread / butter (1 stick)
- Get 250 grams icing sugar / powdered sugar (2 cups)
- Make ready 4 tbsp cocoa powder
- Make ready 6 tbsp coconut milk
- Take 1 tsp vanilla extract
This cinnamon swirl cake is a quick and easy recipe. Most of the ingredients we already have on hand and throwing it together is no fuss and no muss! Gooey butter cookies, spicy snickerdoodles, chewy chocolate chip, a fudgy chocolate cookie… our mouths are watering just thinking about them. A traditional gooey Swedish chocolate cake that's like a cross between a fudgy brownie and a molten chocolate soufflé.
Steps to make Vickys Gooey Cinnamon Chocolate Cake, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" tin
- Melt the butter in a pan over a medium heat
- Whisk in the water and cocoa and bring to the boil
- Take off the heat and with a wooden spoon, stir in the sugar, flour, cinnamon, baking soda and baking powder
- Mix in the milk and vanilla until you have a smooth batter
- Pour into the tin and bake for 30 minutes or until the middle feels firm to touch
- Meanwhile, make the topping by melting the butter, again in a pan over medium, then stirring the rest of the ingredients in until smooth
- Pour the topping over the hot cake, tipping the tin so the whole surface gets an even covering
- Let stand 5 minutes then cut into squares and serve with custard or ice cream
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