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

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

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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. Take 180 g gluten-free / plain flour (2 cups)
  2. Get 60 g gluten-free rolled oats (2/3 cup)
  3. Take 3/4 tsp baking powder
  4. Get 1/4 tsp bicarb / baking soda
  5. Take 1/4 tsp xanthan gum if using GF flour
  6. Make ready 1.5 tsp ground cinnamon
  7. Take 1/2 tsp ground ginger
  8. Get 112 g Stork block gold foil margarine (1 stick)
  9. Prepare 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. Get 6 tbsp light coconut milk
  13. Take 1 tbsp vanilla extract
  14. Prepare For the Icing
  15. Get 125 g icing sugar (1 cup)
  16. Prepare 3 tbsp light coconut milk (adding more as required)
  17. Get 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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