Vickys Hot Fudge Cake, GF DF EF SF NF

Vickys Hot Fudge Cake, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Grease And Flour A 1 5 Litre Rectangular Ovenproof Dishcream Together The Butter And Sugar Until Pale And ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 7, 2026

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

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 2 photo

  3. Stir in the flour, cocoa and baking powder

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 3 photo

  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

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 5 photo

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

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 6 photo

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

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 7 photo

  8. Spread on top of the baked sponge

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 8 photo

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

    Vickys Hot Fudge Cake, GF DF EF SF NF recipe step 9 photo

Ingredients

  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

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