Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF.
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Ingredients of Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF
- You need 180 g of gluten-free / plain flour (2 cups).
- It’s 60 g of gluten-free rolled oats (2/3 cup).
- Prepare 3/4 tsp of baking powder.
- It’s 1/4 tsp of bicarb / baking soda.
- You need 1/4 tsp of xanthan gum if using GF flour.
- You need 1.5 tsp of ground cinnamon.
- It’s 1/2 tsp of ground ginger.
- You need 112 g of Stork block gold foil margarine (1 stick).
- You need 100 g of soft brown sugar (1 cup).
- You need 100 g of granulated sugar (1 cup).
- You need 170 g of pumpkin puree (3/4 cup).
- Prepare 6 tbsp of light coconut milk.
- It’s 1 tbsp of vanilla extract.
- You need of For the Icing.
- You need 125 g of icing sugar (1 cup).
- It’s 3 tbsp of light coconut milk (adding more as required).
- You need 1 tsp of maple syrup.
Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin.
- Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl.
- In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla.
- Mix half of the flour and half of the pumpkin puree into the creamed margarine.
- Add the rest of the flour and pumpkin and mix again.
- The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top.
- Bake for 45 – 50 minutes until risen and pulling away from the edges of the tin.
- Turn out and cool on a wire rack while you make the icing.
- Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze.
- Drizzle over the cake when cooled.
- Slice and serve.
recipe by Vicky@Jacks Free-From Cookbook @cookpad