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, we’re going to make 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 bit tasty. This will be really delicious.

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 cook it.

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. Get 170 g pumpkin puree (3/4 cup)
  4. Take 150 g granulated sugar (3/4 cup)
  5. Take 50 g soft brown sugar (1/4 cup)
  6. Prepare 80 ml melted coconut oil (1/3 cup)
  7. Get 60 ml light coconut milk (1/4 cup)
  8. Prepare 2 tbsp maple syrup
  9. Take 1 tbsp vanilla extract
  10. Take 2 tsp baking powder
  11. Prepare 1 tsp mixed spice / pumpkin pie spice
  12. Make ready 1 tsp ground cinnamon
  13. Make ready 1/2 tsp ground allspice
  14. Make ready 1/2 tsp ground nutmeg
  15. Get For the Icing
  16. Make ready 250 g icing sugar / powdered (2 cups)
  17. Prepare 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. 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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