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

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Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF is something that I have loved my entire life.

It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful.

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

Vickys Chocolate Coated Ginger Cookies, GF DF EF SF NF. Vickys Cherry & Chocolate Overnight Oats, GF DF EF SF NF. Here is how you achieve that. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF instructions.

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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