Vickys Gooey Cinnamon Chocolate Cake

• 225 grams sunflower spread / butter (2 sticks)
• 240 ml water
• 4 tbsp cocoa powder
• 400 grams granulated sugar (2 cups)
• 240 grams tapioca starch / potato starch OR plain flour (2 cups)
• 2 tbsp ground cinnamon
• 2 tsp baking soda / bicarb
• 1 tsp baking powder
• 240 ml full fat coconut milk
• 1 tsp white / cider vinegar
• 1 tsp vanilla extract
• 112 grams sunflower spread / butter (1 stick)
• 250 grams icing sugar / powdered sugar (2 cups)
• 4 tbsp cocoa powder
• 6 tbsp coconut milk
• 1 tsp vanilla extract

1. Preheat the oven to gas 4 / 180C / 350F and lightly grease a 9" x 13" tin
2. Melt the butter in a pan over a medium heat
3. Whisk in the water and cocoa and bring to the boil
4. Take off the heat and with a wooden spoon, stir in the sugar, flour, cinnamon, baking soda and baking powder
5. Mix in the milk and vanilla until you have a smooth batter
6. Pour into the tin and bake for 30 minutes or until the middle feels firm to touch
7. Meanwhile, make the topping by melting the butter, again in a pan over medium, then stirring the rest of the ingredients in until smooth
8. Pour the topping over the hot cake, tipping the tin so the whole surface gets an even covering
9. Let stand 5 minutes then cut into squares and serve with custard or ice cream

sunflower, water, cocoa, sugar, tapioca, ground cinnamon, baking soda bicarb, baking powder, coconut milk, vinegar, vanilla, sunflower, icing sugar, cocoa, coconut milk, vanilla

Taken from cookpad.com/us/recipes/355255-vickys-gooey-cinnamon-chocolate-cake (may not work)