Recipe for Tasty Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF
Recipe for Tasty Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF
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Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF Recipe
To cook Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF you need 19 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF :
Provide gluten-free / plain flour (2 cups + 2 tbsp).
You need xanthan gum if using GF flour.
You need pumpkin puree (3/4 cup).
You need to prepare granulated sugar (3/4 cup).
Prepare soft brown sugar (1/4 cup).
You need to prepare melted coconut oil (1/3 cup).
You need to prepare light coconut milk (1/4 cup).
Use maple syrup.
You need to prepare vanilla extract.
Provide baking powder.
You need mixed spice / pumpkin pie spice.
Provide ground cinnamon.
Prepare ground allspice.
Provide ground nutmeg.
You need to prepare For the Icing.
You need to prepare icing sugar / powdered (2 cups).
You need to prepare mixed spice / pumpkin pie spice plus extra to garnish.
You need Light coconut milk to thin.
Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF instructions :
Preheat the oven to gas 5 / 190C / 375F and line & grease a 9 inch square tin.
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.
The mixture should be thick like a banana bread.
Spread the batter out in the tin.
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.
Let the cake cool in the tin before turning out.
Beat the icing ingredients together an add just enough milk to thin down to a spreading consistency.
When the cake is completely cooled, spread with the icing and sprinkle lightly with cinnamon.
Cut into squares to serve.
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