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

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