Aars’ Oh-Soooooo-Goey Chocolate Cake

iced and cooling
iced and cooling

This is Aars’ absolute favourite cake – it is gooey and sticky and not very pretty; but absolutely delish and über chocolatey. This is a really great gluten-free version of the cake that we have made for him since he was about four years old.

Birthdays are really important for our children and so they become important to us as parents. Every year he requests this as his birthday cake and his friends, our neighbours and extended family look forward to Aars’ Oh-Soooooo-Goey Chocolate Birthday Cake! It has never failed to delight everyone from toddler to teen to Great Granny.

It’s based on a childhood recipe learnt from Americans when we lived in Cairo, and was my first big success at adapting a recipe which had yoghurt, eggs and milk into one without those ingredients; safe but scrummy. You’ll see I played with marshmallows – and it worked!!

This cake is free from eggs, dairy, soya, gluten, nuts… The other bonus is that there is very little washing up as it is all prepped in a pan on the hob. Aars has been able to participate in making this cake since he was 4 – it’s really childfriendly. I hope you and yours enjoy :)

Aars’ Oh-Soooooo-Goey Chocolate Cake – Ingredients

water, sunflower spread, raw cocoa powder, mini marshmallows, gluten-free oats, gluten-free self-raising flour, demerara sugar, bicarbonate of soda, cinnamon, salt, vanilla extract, cider vinegar, milk of choice (we used Koko a thin coconut milk), icing sugar 

Aars’ Oh-Soooooo-Goey Chocolate Cake- Process (makes 2 loafs of cake!)

  • Preheat oven to 200°C (fan oven)

    mini marshmallows into melted ingredients
    mini marshmallows in melted ingredients
  • Prep 2 bread loaf tins with cases (paper or silicon)
  • In pan add:
    • 1 C water
    • 1 C Sunflower spread
    • 4 Tbs (heaped) raw cocoa powder
  • Place over a low heat and slowly melt stirring occasionally
  • In a new bowl combine:
    • 1 C gluten-free oats
    • 1½ C gluten-free self-raising flour
    • 2 C demerara sugar

      dry ingredients
      dry ingredients
    • 1tsp bicarbonate of soda
    • ½ Tbs cinnamon
    • pinch of salt
  • When the ingredients in the pan are all melted stir in:
    • 2 C mini marshmallows (you can chop up big ones)
  • Stir them in until they start to melt
  • Pour the dry ingredients into the pan and remove from heat.
  • Stir everything until combined then add:
    • ½ Tbs vanilla extract
    • 1 Tbs cidre vinegar
  • Stir these in then ladle the mix into your waiting bread tins

    dry ingredients into wet ones
    dry ingredients into wet ones
  • Pop  into the oven for 25 minutes
  • Clean your pan and start making the icing as it needs to go on the cakes as soon as they come out of the oven.
  • In a pan add:
    • ½ C sunflower spread
    • 4 Tbs (heaped) raw cocoa powder
    • dash of salt
    • ¹/3C milk alternative (we used koko a thin coconut milk)
  • Place over a low heat and slowly melt
  • Once it’s all melted stir in
    • 3 C icing sugar (I do a cup at a time)

      stirring in the icing sugar
      stirring in the icing sugar
  • Keep the pan on the heat the whole time and when it’s smooth add:
    • ½ Tbs vanilla extract
  • When cakes come out of the oven use a skewer to stab some holes in it! Pour the warm liquid icing over the cake.
  • Leave to cool down

We recommend that you try some of your cake when it’s still warm (not hot). It doesn’t come out in neat slices but gorgeously gooey chunks and is best served with a spoon! You can reheat chunks later or the next day in the microwave, this cake is always best warm or hot.

If the cake is just for us (like today) I freeze the second one. When we want to dig into it I sit out to defrost, then bung it in the oven at 180 C for about 7-12 mins to warm up. YUMSVILLE!