How to Prepare Homemade Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys oaty pumpkin loaf cake, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.

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