Gorgeously Gooey Chocolate Cake

Gorgeously Gooey Chocolate Cake this is  Aars’ No.1, absolutely most favourite cake I make! Today we traipse up to hospital for the day – so there needs to be a reward at the end of it for him.

There’s no way to make this gooey delight look good as it’s 100% about the taste and texture. It has to be eaten warm, so after the initial digging in we heat up our chunks of gooey gorgeousness in the microwave – one bowl at a time. I have not yet met a soul who hasn’t fallen in love with this cake, and it’s super easy to make – all in a pan, with minimal washing up as an added bonus. Because it’s so rich in oozing chocolate the portions don’t need to be big so it lasts a few days and can be shared with friends and neighbours.

Give it a go, and then let me know what you think 🙂

oh-soooooooo gooey chocolate cake

  • Yield:

    2 cakes
  • Cooking Method:

  • Prep Time:

    40 mins
  • Cook Time:

    25 mins
oh-soooooooo gooey chocolate cake

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 I've made for him since he was about four years old. He requests it every birthday and it has never failed to delight the whole family from toddler to Great Granny! Always serve it warm - it's gorgeously gooey! 


The Cake:
  • 1 C water
  • 1 C Sunflower spread
  • 4 Tbs (heaped) raw cacao powder*
  • 1 C gluten-free oats
  • 1½ C gluten-free self-raising flour
  • 2 C demerara sugar
  • 1tsp bicarbonate of soda
  • ½ Tbs ground cinnamon
  • pinch of salt
  • 2 C mini marshmallows*
  • ½ Tbs vanilla extract
  • 1 Tbs cidre vinegar
The all important icing:
  • ½ C sunflower spread
  • 4 Tbs (heaped) raw cacao powder* 
  • dash of salt
  • ¹/3C milk alternative (we used koko a thin coconut milk)
  • ½ Tbs vanilla extract
  • 3 C sifted icing sugar


  1. Preheat your oven to 200°C (fan) and prep 2 bread loaf tins with paper cases. 

  2. Pop the water, sunflower spread & raw cacao powder into a pan & place over a low heat to slowly melt, stirring occasionally.

  3. In a large bowl combine the oats, self-raising flour, sugar, bicarbonate of soda, cinnamon and salt.

  4. Once the ingredients in your pan are melted and combined, stir in the marshmallows, when they start to melt into the mixture add the dry ingredients from your bowl and remove the pan from the heat. Continue to stir until everything is combined and then add in the vanilla and vinegar - mix them in well.

  5. Now ladle the gloopy mix into your waiting bread tins and pop into the oven for 25 minutes.

  6. It's time to get to work on the icing as it needs to be poured onto the cakes as soon as they come out of the oven. In a clean pan add the spread, raw cacao powder, salt & milk alternative. Place the pan over a low heat and slowly melt.

  7. Once it's melted, keep it on the heat and add in the icing sugar, I do it in ½C batches sifting it as I go. When all the sugar has been added and the icing is smooth add the vanilla and take off the heat.

  8. When your cakes come out of the oven use a skewer to stab some holes in it and pour the warm icing over the top. Leave to cool but ALWAYS ALWAYS serve this cake warm! 


*if you don't have raw cacao powder use normal cocoa powder
*if you don't have mini marshmallows chop up some big ones! 

Use your families favourite milk alternative and if you don't need to be gluten free this cake works brilliantly with normal oats & flour.



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