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We hope you got benefit from reading it, now let’s go back to vickys coconut crunch loaf cake gf df ef sf nf recipe. You can cook vickys coconut crunch loaf cake gf df ef sf nf using 21 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
- Provide Topping
- Provide 100 grams gluten-free oats
- Prepare 100 grams dessicated/flaked coconut
- Get 60 ml agave nectar or maple syrup
- Prepare 4 tbsp liquid coconut oil
- Provide 1 tsp vanilla extract
- Use 1/4 tsp nutmeg
- You need Cake
- Provide 245 grams gluten-free / plain flour (1 & 3/4 cups)
- Use 1/4 tsp xanthan gum if using GF flour
- Get 2 tsp baking powder
- Get 1 tsp baking soda / bicarb
- Get 1/2 tsp ground cinnamon
- You need 1/4 tsp ground nutmeg
- Get 1 pinch salt
- You need 50 grams granulated sugar (1/4 cup, optional for extra sweetness
- Use 270 ml light coconut milk (1 & 1/8 cups)
- Prepare 4 tbsp agave nectar / maple syrup
- You need 2 tbsp liquid coconut oil
- Provide 2 tsp vanilla extract
- Provide 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)
Steps to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
- 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!
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