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

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make 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 unique. 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 on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. 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. Make ready 250 g gluten-free / plain flour (2 cups + 2 tbsp)
  2. Prepare 1/4 tsp xanthan gum if using GF flour
  3. Prepare 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. Prepare 80 ml melted coconut oil (1/3 cup)
  7. Get 60 ml light coconut milk (1/4 cup)
  8. Take 2 tbsp maple syrup
  9. Take 1 tbsp vanilla extract
  10. Get 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. Prepare For the Icing
  16. Get 250 g icing sugar / powdered (2 cups)
  17. Get 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. Take 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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