Recipe: Tasty Vickys Hot Fudge Cake, GF DF EF SF NF

Vickys Hot Fudge Cake, GF DF EF SF NF.

Vickys Hot Fudge Cake, GF DF EF SF NF You can cook Vickys Hot Fudge Cake, GF DF EF SF NF using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Hot Fudge Cake, GF DF EF SF NF

  1. You need of Cake.
  2. You need 100 grams of sunflower spread / butter.
  3. It’s 100 grams of granulated sugar.
  4. It’s 120 grams of gluten-free / plain flour.
  5. Prepare 4 tbsp of cocoa powder.
  6. Prepare 2 tsp of baking powder.
  7. It’s 3 tsp of Vickys Best GF Egg Replacer recipe from my profile.
  8. You need 6 tbsp of water.
  9. You need 200 ml of full fat coconut milk.
  10. It’s 1/2 tsp of lemon juice.
  11. Prepare of Topping.
  12. You need 40 grams of sunflower spread / butter, melted.
  13. Prepare 120 grams of icing sugar.
  14. It’s 4 tbsp of cocoa powder.
  15. You need 4 tsp of hot milk of choice.
  16. You need 1 tsp of vanilla extract.

Vickys Hot Fudge Cake, GF DF EF SF NF step by step

  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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