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

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