Without fail making ultimate Vickys Coconut Crunch Loaf Cake GF DF EF SF NF easy, fast, practical.
Good Evening every body, at this time you get present recipe Vickys Coconut Crunch Loaf Cake GF DF EF SF NF with 21 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Vickys Coconut Crunch Loaf Cake GF DF EF SF NF.
Ingredients for Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
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Needed : Topping.
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Needed 100 grams : gluten-free oats.
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Prepare 100 grams : dessicated/flaked coconut.
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Needed 60 ml : agave nectar or maple syrup.
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Prepare 4 tbsp : liquid coconut oil.
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Prepare 1 tsp : vanilla extract.
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Prepare 1/4 tsp : nutmeg.
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Needed : Cake.
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Needed 245 grams : gluten-free / plain flour (1 & 3/4 cups).
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Needed 1/4 tsp : xanthan gum if using GF flour.
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Needed 2 tsp : baking powder.
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Prepare 1 tsp : baking soda / bicarb.
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Needed 1/2 tsp : ground cinnamon.
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Needed 1/4 tsp : ground nutmeg.
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Needed 1 pinch : salt.
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Needed 50 grams : granulated sugar (1/4 cup, optional for extra sweetness.
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Prepare 270 ml : light coconut milk (1 & 1/8 cups).
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Needed 4 tbsp : agave nectar / maple syrup.
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Prepare 2 tbsp : liquid coconut oil.
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Prepare 2 tsp : vanilla extract.
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Needed : 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).
If all ingredients Vickys Coconut Crunch Loaf Cake GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
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Preheat oven to gas 4 / 180C / 350°F and grease a loaf tin.
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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.
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Combine the dry ingredients in a bowl and the wet in another.
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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.
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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.
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Bake for 40 - 45 minutes or until it tests done with a toothpick.
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Let it fully cool in the pan.
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Tastes like coconut crunch doughnuts!.
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