Easiest Way to Make Speedy Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Get 180 g gluten-free / plain flour (2 cups)
2. Prepare 60 g gluten-free rolled oats (2/3 cup)
3. Get 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. Take 1.5 tsp ground cinnamon
7. Prepare 1/2 tsp ground ginger
8. Make ready 112 g Stork block gold foil margarine (1 stick)
9. Take 100 g soft brown sugar (1 cup)
10. Prepare 100 g granulated sugar (1 cup)
11. Make ready 170 g pumpkin puree (3/4 cup)
12. Take 6 tbsp light coconut milk
13. Make ready 1 tbsp vanilla extract
14. Get For the Icing
15. Make ready 125 g icing sugar (1 cup)
16. Prepare 3 tbsp light coconut milk (adding more as required)
17. Make ready 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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