Recipe of Favorite Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit unique. 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 current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular 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 cook that.

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. 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. Make ready 1/4 tsp xanthan gum if using GF flour
6. Make ready 1.5 tsp ground cinnamon
7. Prepare 1/2 tsp ground ginger
8. Get 112 g Stork block gold foil margarine (1 stick)
9. Make ready 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. Get 6 tbsp light coconut milk
13. Take 1 tbsp vanilla extract
14. Get For the Icing
15. Prepare 125 g icing sugar (1 cup)
16. Get 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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