Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Name: Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF
Yield: 9 servings
Cuisine: British
Ingredients: 250 g gluten-free / plain flour (2 cups + 2 tbsp); 1/4 tsp xanthan gum if using GF flour; 170 g pumpkin puree (3/4 cup); 150 g granulated sugar (3/4 cup); 50 g soft brown sugar (1/4 cup); 80 ml melted coconut oil (1/3 cup); 60 ml light coconut milk (1/4 cup); 2 tbsp maple syrup; 1 tbsp vanilla extract; 2 tsp baking powder; 1 tsp mixed spice / pumpkin pie spice; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/2 tsp ground nutmeg; For the Icing; 250 g icing sugar / powdered (2 cups); 100 g Stork gold foil Block Margarine (scant 1/2 cup); 2 tbsp mixed spice / pumpkin pie spice plus extra to garnish; Light coconut milk to thin

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

The perfect Autumn cake!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

The perfect Autumn cake!

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Ingredients

9 servings

250 ggluten-free / plain flour (2 cups + 2 tbsp)
1/4 tspxanthan gum if using GF flour
170 gpumpkin puree (3/4 cup)
150 ggranulated sugar (3/4 cup)
50 gsoft brown sugar (1/4 cup)
80 mlmelted coconut oil (1/3 cup)
60 mllight coconut milk (1/4 cup)
2 tbspmaple syrup
1 tbspvanilla extract
2 tspbaking powder
1 tspmixed spice / pumpkin pie spice
1 tspground cinnamon
1/2 tspground allspice
1/2 tspground nutmeg
For the Icing
250 gicing sugar / powdered (2 cups)
100 gStork gold foil Block Margarine (scant 1/2 cup)
2 tbspmixed spice / pumpkin pie spice plus extra to garnish
Light coconut milk to thin

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Steps

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on October 20, 2017 16:59

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF

Ingredients

Steps

Cooksnaps

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