Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF

I love oatmeal pumpkin spiced cookies and this is my cake version


10 servings

  1. 180 g gluten-free / plain flour (2 cups)

  2. 60 g gluten-free rolled oats (2/3 cup)

  3. 3/4 tsp baking powder

  4. 1/4 tsp bicarb / baking soda

  5. 1/4 tsp xanthan gum if using GF flour

  6. 1.5 tsp ground cinnamon

  7. 1/2 tsp ground ginger

  8. 112 g Stork block gold foil margarine (1 stick)

  9. 100 g soft brown sugar (1 cup)

  10. 100 g granulated sugar (1 cup)

  11. 170 g pumpkin puree (3/4 cup)

  12. 6 tbsp light coconut milk

  13. 1 tbsp vanilla extract

  14. For the Icing

  15. 125 g icing sugar (1 cup)

  16. 3 tbsp light coconut milk (adding more as required)

  17. 1 tsp maple syrup


  1. Preheat the oven to gas 4 / 180C / 350F and lightly grease a loaf tin

  2. Mix the flour, oats, baking powder, cinnamon, ginger and xanthan gum together in a bowl

  3. In another bowl, cream together the margarine and sugars until fluffy then mix in the milk and vanilla

  4. Mix half of the flour and half of the pumpkin puree into the creamed margarine

  5. Add the rest of the flour and pumpkin and mix again

  6. The batter should be thick like a banana bread. Pour into the loaf tin and smooth the top

  7. Bake for 45 – 50 minutes until risen and pulling away from the edges of the tin

  8. Turn out and cool on a wire rack while you make the icing

  9. Mix the icing sugar, coconut milk and the maple syrup together and form a glaze a little bit thinner than cinnamon roll glaze

  10. Drizzle over the cake when cooled

  11. Slice and serve

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