Steps to Prepare Perfect Vickys Hot Fudge Cake, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys hot fudge cake, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vickys Hot Fudge Cake, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Hot Fudge Cake, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys hot fudge cake, gf df ef sf nf using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Hot Fudge Cake, GF DF EF SF NF:

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

Instructions to make Vickys Hot Fudge Cake, GF DF EF SF NF:

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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