Recipe: Yummy Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Recipe: Yummy Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Delicious, fresh and tasty.

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful.

Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.

I love the icing on these, it sets really well and tastes delicious!

Vickys Banana Loaf Cake, GF DF You can add chopped fruit, nuts or chocolate chips to this recipe for a variation, or adding cocoa powder is also delicious for chocolate banana loaf.

You can cook Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF using 17 ingredients and 11 steps. Here is how you cook that.

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

1. It’s 180 g of gluten-free / plain flour (2 cups).

2. You need 60 g of gluten-free rolled oats (2/3 cup).

3. You need 3/4 tsp of baking powder.

4. Prepare 1/4 tsp of bicarb / baking soda.

5. You need 1/4 tsp of xanthan gum if using GF flour.

6. It’s 1.5 tsp of ground cinnamon.

7. It’s 1/2 tsp of ground ginger.

8. It’s 112 g of Stork block gold foil margarine (1 stick).

9. Prepare 100 g of soft brown sugar (1 cup).

10. Prepare 100 g of granulated sugar (1 cup).

11. You need 170 g of pumpkin puree (3/4 cup).

12. You need 6 tbsp of light coconut milk.

13. You need 1 tbsp of vanilla extract.

14. It’s of For the Icing.

15. It’s 125 g of icing sugar (1 cup).

16. Prepare 3 tbsp of light coconut milk (adding more as required).

17. You need 1 tsp of maple syrup.

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Here is how you achieve that.

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

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.

Following a bad day, I decided to bake a cake.

No recipe and never made before.

This cake is allergy friendly. enjoy.

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