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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys iced pumpkin dump cake, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this 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 can achieve that.

The ingredients needed to make Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF:
  1. Prepare 250 g gluten-free / plain flour (2 cups + 2 tbsp)
  2. Get 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. Make ready 50 g soft brown sugar (1/4 cup)
  6. Prepare 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. Take 1 tbsp vanilla extract
  10. Make ready 2 tsp baking powder
  11. Make ready 1 tsp mixed spice / pumpkin pie spice
  12. Prepare 1 tsp ground cinnamon
  13. Make ready 1/2 tsp ground allspice
  14. Get 1/2 tsp ground nutmeg
  15. Make ready 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. Make ready 2 tbsp mixed spice / pumpkin pie spice plus extra to garnish
  19. Prepare 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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