Vickys Coconut Crunch Loaf Cake GF DF EF SF NF.
You can cook Vickys Coconut Crunch Loaf Cake GF DF EF SF NF using 21 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
- Prepare of Topping.
- Prepare 100 grams of gluten-free oats.
- It’s 100 grams of dessicated/flaked coconut.
- You need 60 ml of agave nectar or maple syrup.
- You need 4 tbsp of liquid coconut oil.
- Prepare 1 tsp of vanilla extract.
- It’s 1/4 tsp of nutmeg.
- It’s of Cake.
- You need 245 grams of gluten-free / plain flour (1 & 3/4 cups).
- Prepare 1/4 tsp of xanthan gum if using GF flour.
- You need 2 tsp of baking powder.
- Prepare 1 tsp of baking soda / bicarb.
- It’s 1/2 tsp of ground cinnamon.
- Prepare 1/4 tsp of ground nutmeg.
- You need 1 pinch of salt.
- You need 50 grams of granulated sugar (1/4 cup, optional for extra sweetness.
- You need 270 ml of light coconut milk (1 & 1/8 cups).
- Prepare 4 tbsp of agave nectar / maple syrup.
- You need 2 tbsp of liquid coconut oil.
- Prepare 2 tsp of vanilla extract.
- You need of egg replacer for 1 egg (I used my own recipe egg replacer for gluten-free baking, linked below, mixed with 1 tbsp oil and 1 tbsp coconut milk).
Vickys Coconut Crunch Loaf Cake GF DF EF SF NF step by step
- Preheat oven to gas 4 / 180C / 350°F and grease a loaf tin.
- Pulse the oats slightly in a blender to break them down a little then add them to a bowl with rest of the topping ingredients. Mix and set aside.
- Combine the dry ingredients in a bowl and the wet in another.
- Gradually add the wet to the dry and stir until smooth https://cookpad.com/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking.
- Pour half of the loaf batter into the tin and spoon half of the topping over, then pour the rest of the batter on top and sprinkle the rest of the topping over.
- Bake for 40 – 45 minutes or until it tests done with a toothpick.
- Let it fully cool in the pan.
- Tastes like coconut crunch doughnuts!.
