Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys coconut crunch loaf cake gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys coconut crunch loaf cake gf df ef sf nf using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
  1. Get Topping
  2. Make ready 100 grams gluten-free oats
  3. Prepare 100 grams dessicated/flaked coconut
  4. Make ready 60 ml agave nectar or maple syrup
  5. Take 4 tbsp liquid coconut oil
  6. Prepare 1 tsp vanilla extract
  7. Take 1/4 tsp nutmeg
  8. Get Cake
  9. Make ready 245 grams gluten-free / plain flour (1 & 3/4 cups)
  10. Make ready 1/4 tsp xanthan gum if using GF flour
  11. Prepare 2 tsp baking powder
  12. Make ready 1 tsp baking soda / bicarb
  13. Prepare 1/2 tsp ground cinnamon
  14. Make ready 1/4 tsp ground nutmeg
  15. Make ready 1 pinch salt
  16. Make ready 50 grams granulated sugar (1/4 cup, optional for extra sweetness
  17. Take 270 ml light coconut milk (1 & 1/8 cups)
  18. Take 4 tbsp agave nectar / maple syrup
  19. Make ready 2 tbsp liquid coconut oil
  20. Prepare 2 tsp vanilla extract
  21. Prepare 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:
  1. Preheat oven to gas 4 / 180C / 350°F and grease a loaf tin
  2. 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
  3. Combine the dry ingredients in a bowl and the wet in another
  4. 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

  1. 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
  2. Bake for 40 - 45 minutes or until it tests done with a toothpick
  3. Let it fully cool in the pan
  4. Tastes like coconut crunch doughnuts!

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