How to Prepare Favorite Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special 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 bit tasty. This will be really delicious.

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

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

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

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