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We hope you got benefit from reading it, now let’s go back to vickys hot fudge cake, gf df ef sf nf recipe. To make vickys hot fudge cake, gf df ef sf nf you only need 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Vickys Hot Fudge Cake, GF DF EF SF NF:
- Prepare Cake
- Prepare 100 grams sunflower spread / butter
- You need 100 grams granulated sugar
- You need 120 grams gluten-free / plain flour
- Use 4 tbsp cocoa powder
- You need 2 tsp baking powder
- Use 3 tsp Vickys Best GF Egg Replacer recipe from my profile
- You need 6 tbsp water
- Provide 200 ml full fat coconut milk
- Provide 1/2 tsp lemon juice
- Take Topping
- Prepare 40 grams sunflower spread / butter, melted
- Prepare 120 grams icing sugar
- Get 4 tbsp cocoa powder
- Use 4 tsp hot milk of choice
- Provide 1 tsp vanilla extract
Steps to make Vickys Hot Fudge Cake, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and grease and flour a 1.5 litre rectangular ovenproof dish
- Cream together the butter and sugar until pale and fluffy
- Stir in the flour, cocoa and baking powder
- Mix together the egg replacer, water, coconut milk and lemon juice to form a slurry
- Stir that mixture into the cake batter, let rest 5 minutes, stir again then pour into the tin
- Bake for 25 - 30 minutes until pulling away at the sides
- To make the topping, put all the ingredients in a bowl and beat until thick
- Spread on top of the baked sponge
- Cut into squares and serve with warm custard. See my previously posted free-from Vanilla Custard recipe
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