Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF.
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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To begin with this particular 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 that.
The ingredients needed to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
- {Prepare 180 g of gluten-free / plain flour (2 cups).
- {Take 60 g of gluten-free rolled oats (2/3 cup).
- {Get 3/4 tsp of baking powder.
- {Get 1/4 tsp of bicarb / baking soda.
- {Make ready 1/4 tsp of xanthan gum if using GF flour.
- {Get 1.5 tsp of ground cinnamon.
- {Get 1/2 tsp of ground ginger.
- {Make ready 112 g of Stork block gold foil margarine (1 stick).
- {Take 100 g of soft brown sugar (1 cup).
- {Make ready 100 g of granulated sugar (1 cup).
- {Take 170 g of pumpkin puree (3/4 cup).
- {Take 6 tbsp of light coconut milk.
- {Get 1 tbsp of vanilla extract.
- {Prepare of For the Icing.
- {Prepare 125 g of icing sugar (1 cup).
- {Take 3 tbsp of light coconut milk (adding more as required).
- {Prepare 1 tsp of maple syrup.
Instructions to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin.
- Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl.
- In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla.
- Mix half of the flour and half of the pumpkin puree into the creamed margarine.
- Add the rest of the flour and pumpkin and mix again.
- The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top.
- Bake for 45 - 50 minutes until risen and pulling away from the edges of the tin.
- Turn out and cool on a wire rack while you make the icing.
- Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze.
- Drizzle over the cake when cooled.
- Slice and serve.
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