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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys iced pumpkin dump cake, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. 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 meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something that I have loved my whole life.

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 cook it.

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. Make ready 170 g pumpkin puree (3/4 cup)
  4. Get 150 g granulated sugar (3/4 cup)
  5. Prepare 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. Get 1 tbsp vanilla extract
  10. Make ready 2 tsp baking powder
  11. Make ready 1 tsp mixed spice / pumpkin pie spice
  12. Get 1 tsp ground cinnamon
  13. Prepare 1/2 tsp ground allspice
  14. Make ready 1/2 tsp ground nutmeg
  15. Make ready For the Icing
  16. Take 250 g icing sugar / powdered (2 cups)
  17. Make ready 100 g Stork gold foil Block Margarine (scant 1/2 cup)
  18. Get 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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