Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys iced pumpkin dump cake, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook vickys iced pumpkin dump cake, gf df ef sf nf using 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF:

1. Take 250 g gluten-free / plain flour (2 cups + 2 tbsp)
2. Make ready 1/4 tsp xanthan gum if using GF flour
3. Prepare 170 g pumpkin puree (3/4 cup)
4. Prepare 150 g granulated sugar (3/4 cup)
5. Get 50 g soft brown sugar (1/4 cup)
6. Get 80 ml melted coconut oil (1/3 cup)
7. Prepare 60 ml light coconut milk (1/4 cup)
8. Make ready 2 tbsp maple syrup
9. Prepare 1 tbsp vanilla extract
10. Take 2 tsp baking powder
11. Prepare 1 tsp mixed spice / pumpkin pie spice
12. Get 1 tsp ground cinnamon
13. Prepare 1/2 tsp ground allspice
14. Prepare 1/2 tsp ground nutmeg
15. Make ready For the Icing
16. Get 250 g icing sugar / powdered (2 cups)
17. Make ready 100 g Stork gold foil Block Margarine (scant 1/2 cup)
18. Prepare 2 tbsp mixed spice / pumpkin pie spice plus extra to garnish
19. Take Light coconut milk to thin

Instructions to make Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF:

1. Preheat the oven to gas 5 / 190C / 375F and line & grease a 9 inch square tin
2. Simply dump all the ingredients into a large bowl and mix together. No need to separate the wet from the dry, just throw them all in
3. The mixture should be thick like a banana bread
4. Spread the batter out in the tin
5. Bake for 25 - 30 minutes until a toothpick inserted in the middle pulls out clean and the sides of the cake are pulling away from the tin
6. Let the cake cool in the tin before turning out
7. Beat the icing ingredients together an add just enough milk to thin down to a spreading consistency
8. When the cake is completely cooled, spread with the icing and sprinkle lightly with cinnamon
9. Cut into squares to serve

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