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

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To begin with this particular recipe, we must first 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 can achieve that.

Ingredients needed to make Vickys Coconut Crunch Loaf Cake GF DF EF SF NF:

  1. Topping
  2. 100 grams gluten-free oats
  3. 100 grams dessicated/flaked coconut
  4. 60 ml agave nectar or maple syrup
  5. 4 tbsp liquid coconut oil
  6. 1 tsp vanilla extract
  7. 1/4 tsp nutmeg
  8. Cake
  9. 245 grams gluten-free / plain flour (1 & 3/4 cups)
  10. 1/4 tsp xanthan gum if using GF flour
  11. 2 tsp baking powder
  12. 1 tsp baking soda / bicarb
  13. 1/2 tsp ground cinnamon
  14. 1/4 tsp ground nutmeg
  15. 1 pinch salt
  16. 50 grams granulated sugar (1/4 cup, optional for extra sweetness
  17. 270 ml light coconut milk (1 & 1/8 cups)
  18. 4 tbsp agave nectar / maple syrup
  19. 2 tbsp liquid coconut oil
  20. 2 tsp vanilla extract
  21. 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)

Instructions to cook 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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