The perfect Autumn cake!
Ingredients
9 servings
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250 g gluten-free / plain flour (2 cups + 2 tbsp)
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1/4 tsp xanthan gum if using GF flour
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170 g pumpkin puree (3/4 cup)
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150 g granulated sugar (3/4 cup)
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50 g soft brown sugar (1/4 cup)
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80 ml melted coconut oil (1/3 cup)
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60 ml light coconut milk (1/4 cup)
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2 tbsp maple syrup
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1 tbsp vanilla extract
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2 tsp baking powder
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1 tsp mixed spice / pumpkin pie spice
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1 tsp ground cinnamon
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1/2 tsp ground allspice
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1/2 tsp ground nutmeg
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For the Icing
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250 g icing sugar / powdered (2 cups)
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100 g Stork gold foil Block Margarine (scant 1/2 cup)
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2 tbsp mixed spice / pumpkin pie spice plus extra to garnish
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Light coconut milk to thin
Steps
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Preheat the oven to gas 5 / 190C / 375F and line & grease a 9 inch square tin
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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
![Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 2 photo]()
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The mixture should be thick like a banana bread
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Spread the batter out in the tin
![Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 4 photo]()
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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
![Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 5 photo]()
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Let the cake cool in the tin before turning out
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Beat the icing ingredients together an add just enough milk to thin down to a spreading consistency
![Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 7 photo]()
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When the cake is completely cooled, spread with the icing and sprinkle lightly with cinnamon
![Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 8 photo]()
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Cut into squares to serve
![Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe step 9 photo]()
