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Prepare gluten-free / plain flour (2 cups + 2 tbsp).
Use xanthan gum if using GF flour.
Provide pumpkin puree (3/4 cup).
Provide granulated sugar (3/4 cup).
You need soft brown sugar (1/4 cup).
Prepare melted coconut oil (1/3 cup).
You need to prepare light coconut milk (1/4 cup).
You need maple syrup.
Use vanilla extract.
You need to prepare baking powder.
You need mixed spice / pumpkin pie spice.
Prepare ground cinnamon.
Use ground allspice.
Provide ground nutmeg.
Prepare For the Icing.
You need to prepare icing sugar / powdered (2 cups).
Use Stork gold foil Block Margarine (scant 1/2 cup).
Use mixed spice / pumpkin pie spice plus extra to garnish.
Provide Light coconut milk to thin.

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.

Take these Vickys Iced Pumpkin Dump Cake, GF DF EF SF NF recipe suggestions as well as utilize them and also maybe even experiment while you go to it. The kitchen area is a wonderful location to try new things with the right help.

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