Pumpkin spice traybake cake recipe | Sainsbury`s Magazine

Ingredients

• 300ml vegetable oil, plus extra to grease
• 6 medium eggs
• 350g light brown sugar
• 400g gluten-free self-raising flour
• 1½ tsp bicarbonate of soda
• ¼ tsp xanthan gum
• 3 tsp ground cinnamon, plus extra to dust
• 1½ tsp ground ginger
• 1½ tsp ground nutmeg
• 1½ tsp ground allspice
• 315g tinned pumpkin purée (or see Kitchen tip, right)
• 150g softened butter
• 150g icing sugar
• 300g full-fat soft cheese, at room temperature
• 1 tsp vanilla extract