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’re having an incredible day today. 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 food recipes. This time, I am going to make it a little bit tasty. This will be really 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 daily. It’s simple, it is fast, it tastes yummy. Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. 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. Take 250 g gluten-free / plain flour (2 cups + 2 tbsp)
  2. Get 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. Make ready 50 g soft brown sugar (1/4 cup)
  6. Get 80 ml melted coconut oil (1/3 cup)
  7. Make ready 60 ml light coconut milk (1/4 cup)
  8. Take 2 tbsp maple syrup
  9. Make ready 1 tbsp vanilla extract
  10. Get 2 tsp baking powder
  11. Make ready 1 tsp mixed spice / pumpkin pie spice
  12. Make ready 1 tsp ground cinnamon
  13. Take 1/2 tsp ground allspice
  14. Make ready 1/2 tsp ground nutmeg
  15. Take For the Icing
  16. Make ready 250 g icing sugar / powdered (2 cups)
  17. Get 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
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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