Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF
Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have vickys oaty pumpkin loaf cake, gf df ef sf nf using 17 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
  1. Make ready 180 g gluten-free / plain flour (2 cups)
  2. Make ready 60 g gluten-free rolled oats (2/3 cup)
  3. Prepare 3/4 tsp baking powder
  4. Make ready 1/4 tsp bicarb / baking soda
  5. Make ready 1/4 tsp xanthan gum if using GF flour
  6. Take 1.5 tsp ground cinnamon
  7. Get 1/2 tsp ground ginger
  8. Prepare 112 g Stork block gold foil margarine (1 stick)
  9. Make ready 100 g soft brown sugar (1 cup)
  10. Take 100 g granulated sugar (1 cup)
  11. Take 170 g pumpkin puree (3/4 cup)
  12. Make ready 6 tbsp light coconut milk
  13. Make ready 1 tbsp vanilla extract
  14. Make ready For the Icing
  15. Get 125 g icing sugar (1 cup)
  16. Prepare 3 tbsp light coconut milk (adding more as required)
  17. Prepare 1 tsp maple syrup
Steps to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin
  2. Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl
  3. In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla
  4. Mix half of the flour and half of the pumpkin puree into the creamed margarine
  5. Add the rest of the flour and pumpkin and mix again
  6. The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top
  7. Bake for 45 - 50 minutes until risen and pulling away from the edges of the tin
  8. Turn out and cool on a wire rack while you make the icing
  9. Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze
  10. Drizzle over the cake when cooled
  11. Slice and serve

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