Steps to Prepare Speedy Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys iced pumpkin dump cake, gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something that I’ve loved my entire life.

To begin 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 cook 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. Make ready 1/4 tsp xanthan gum if using GF flour
3. Take 170 g pumpkin puree (3/4 cup)
4. Get 150 g granulated sugar (3/4 cup)
5. Make ready 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. Take 2 tbsp maple syrup
9. Get 1 tbsp vanilla extract
10. Make ready 2 tsp baking powder
11. Get 1 tsp mixed spice / pumpkin pie spice
12. Get 1 tsp ground cinnamon
13. Take 1/2 tsp ground allspice
14. Take 1/2 tsp ground nutmeg
15. Get For the Icing
16. Prepare 250 g icing sugar / powdered (2 cups)
17. Get 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. Take Light coconut milk to thin

Steps 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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