Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF
Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Hey everyone, hope you are having an amazing 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. This time, I will 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Make ready 250 g gluten-free / plain flour (2 cups + 2 tbsp)
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Make ready 170 g pumpkin puree (3/4 cup)
  4. Get 150 g granulated sugar (3/4 cup)
  5. Take 50 g soft brown sugar (1/4 cup)
  6. Take 80 ml melted coconut oil (1/3 cup)
  7. Make ready 60 ml light coconut milk (1/4 cup)
  8. Get 2 tbsp maple syrup
  9. Make ready 1 tbsp vanilla extract
  10. Prepare 2 tsp baking powder
  11. Make ready 1 tsp mixed spice / pumpkin pie spice
  12. Take 1 tsp ground cinnamon
  13. Make ready 1/2 tsp ground allspice
  14. Get 1/2 tsp ground nutmeg
  15. Take 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. Prepare 2 tbsp mixed spice / pumpkin pie spice plus extra to garnish
  19. Make ready 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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