Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Name: Vickys Coconut Crunch Loaf Cake GF DF EF SF NF
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 100 grams gluten-free oats; 100 grams dessicated/flaked coconut; 60 ml agave nectar or maple syrup; 4 tbsp liquid coconut oil; 1 tsp vanilla extract; 1/4 tsp nutmeg; 245 grams gluten-free / plain flour (1 & 3/4 cups); 1/4 tsp xanthan gum if using GF flour; 2 tsp baking powder; 1 tsp baking soda / bicarb; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 pinch salt; 50 grams granulated sugar (1/4 cup, optional for extra sweetness; 270 ml light coconut milk (1 & 1/8 cups); 4 tbsp agave nectar / maple syrup; 2 tbsp liquid coconut oil; 2 tsp vanilla extract; 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)

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Tastes lovely spread with raspberry jam!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

Tastes lovely spread with raspberry jam!

Saved

Ingredients

1 hour

10 servings

Topping
100 gramsgluten-free oats
100 gramsdessicated/flaked coconut
60 mlagave nectar or maple syrup
4 tbspliquid coconut oil
1 tspvanilla extract
1/4 tspnutmeg
Cake
245 gramsgluten-free / plain flour (1 & 3/4 cups)
1/4 tspxanthan gum if using GF flour
2 tspbaking powder
1 tspbaking soda / bicarb
1/2 tspground cinnamon
1/4 tspground nutmeg
1 pinchsalt
50 gramsgranulated sugar (1/4 cup, optional for extra sweetness
270 mllight coconut milk (1 & 1/8 cups)
4 tbspagave nectar / maple syrup
2 tbspliquid coconut oil
2 tspvanilla extract
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)

Saved

Steps

1 hour

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.wasmer.app/us/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking

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!

Linked Recipes

Vickys Best Egg Replacer Powder for Gluten-Free & Vegan Baking

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on March 21, 2014 20:13

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

Keywords

Cake Coconut Egg Oat Maple

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Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Ingredients

Steps

Linked Recipes

Cooksnaps

Comments

Keywords

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