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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something which I’ve loved my entire life.

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

The ingredients needed to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
  1. Get 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. Take 1/4 tsp bicarb / baking soda
  5. Prepare 1/4 tsp xanthan gum if using GF flour
  6. Prepare 1.5 tsp ground cinnamon
  7. Make ready 1/2 tsp ground ginger
  8. Take 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. Take For the Icing
  15. Get 125 g icing sugar (1 cup)
  16. Take 3 tbsp light coconut milk (adding more as required)
  17. Get 1 tsp maple syrup
Instructions 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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