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

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys coconut crunch loaf cake gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Coconut Crunch Loaf Cake GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:
  1. Make ready Topping
  2. Get gluten-free oats
  3. Get dessicated/flaked coconut
  4. Prepare agave nectar or maple syrup
  5. Take liquid coconut oil
  6. Take vanilla extract
  7. Prepare nutmeg
  8. Prepare Cake
  9. Get gluten-free / plain flour (1 & 3/4 cups)
  10. Prepare xanthan gum if using GF flour
  11. Prepare baking powder
  12. Prepare baking soda / bicarb
  13. Take ground cinnamon
  14. Get ground nutmeg
  15. Take salt
  16. Take granulated sugar (1/4 cup, optional for extra sweetness
  17. Make ready light coconut milk (1 & 1/8 cups)
  18. Get agave nectar / maple syrup
  19. Make ready liquid coconut oil
  20. Get vanilla extract
  21. Make ready 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
  5. 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
  6. Bake for 40 - 45 minutes or until it tests done with a toothpick
  7. Let it fully cool in the pan
  8. Tastes like coconut crunch doughnuts!

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