How to Make Delicious Vickys Coconut Crunch Loaf Cake GF DF EF SF NF

Vickys Coconut Crunch Loaf Cake GF DF EF SF NF.

You can have Vickys Coconut Crunch Loaf Cake GF DF EF SF NF using 21 ingredients and 8 steps. Here is how you achieve that.

It's of Topping.
Prepare 100 grams of gluten-free oats.
Prepare 100 grams of dessicated/flaked coconut.
You need 60 ml of agave nectar or maple syrup.
Prepare 4 tbsp of liquid coconut oil.
You need 1 tsp of vanilla extract.
Prepare 1/4 tsp of nutmeg.
It's of Cake.
You need 245 grams of gluten-free / plain flour (1 & 3/4 cups).
It's 1/4 tsp of xanthan gum if using GF flour.
It's 2 tsp of baking powder.
Prepare 1 tsp of baking soda / bicarb.
It's 1/2 tsp of ground cinnamon.
You need 1/4 tsp of ground nutmeg.
Prepare 1 pinch of salt.
You need 50 grams of granulated sugar (1/4 cup, optional for extra sweetness.
You need 270 ml of light coconut milk (1 & 1/8 cups).
You need 4 tbsp of agave nectar / maple syrup.
It's 2 tbsp of liquid coconut oil.
Prepare 2 tsp of vanilla extract.
Prepare of 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).

Preheat oven to gas 4 / 180C / 350°F and grease a loaf tin.
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.
Combine the dry ingredients in a bowl and the wet in another.
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.
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.
Bake for 40 - 45 minutes or until it tests done with a toothpick.
Let it fully cool in the pan.
Tastes like coconut crunch doughnuts!.