Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF. one of my favorites recipe For mine, I will make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF:

1. It’s 180 g of gluten-free / plain flour (2 cups)
2. Prepare 60 g of gluten-free rolled oats (2/3 cup)
3. You need 3/4 tsp of baking powder
4. It’s 1/4 tsp of bicarb / baking soda
5. You need 1/4 tsp of xanthan gum if using GF flour
6. Prepare 1.5 tsp of ground cinnamon
7. Prepare 1/2 tsp of ground ginger
8. It’s 112 g of Stork block gold foil margarine (1 stick)
9. It’s 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. Prepare 1 tbsp of vanilla extract
14. It’s of For the Icing
15. You need 125 g of icing sugar (1 cup)
16. You need 3 tbsp of light coconut milk (adding more as required)
17. It’s 1 tsp of maple syrup

Step 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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