GF Vegan spiced pumpkin and sultana cake with cinnamon frosting

A long title for what turned out to be little (or large) mouthfuls of heaven!! I found some recipes on they internet - merged and adapted a few so here's my adapted recipe -

It's on foil because my eldest was taking a slice for her night shift. As you can see the topping is a little thin, but still very tasty. 

2 cupfuls of pumpkin puree (I used a 400g tin of pumpkin puree because I had one)
1 cupful of vegan margarine (non vegans could use butter or stork)
1 1/2 cupfuls of sugar ( any variety would do I guess. I used granulated)
4 eggs ( I used vegan egg replacer of course)
2 tsp ground cinnamon
2 tsp mixed spice
2 cupfuls GF self raising flour (or normal of you're not a coeliac!)
2 tsp GF baking powder
2 cups sultanas (I guess you could leave these out, but they added extra depth)

Whisk the pumpkin and spread together, beat in the sugar and eggs. Mix thoroughly. Carefully add the dry ingredients until everything is well incorporated. Stir in the sultanas.
Pour the mixture into a greased lined cake tin. I used a deep 20cm square tin.
Pop in a pre heated oven at 180c for about an hour. Test with a skewer. I left. I've to cook for the hour then popped it back in the oven after I had turned the heat off for another 20 mins.
Once the cake is totally cooled, add the frosting...

For the frosting:-
2 cups icing sugar
A few drops vanilla extract
1 tsp ground cinnamon
1 cup vegan spread (or butter etc)
A few drops almond milk (or dairy alternative or even water)

Mix all of the ingredients together and then pop in the fridge whilst the cake is baking. I didn't leave mine long enough and it was rather runny - delicious still but too runny!!

This cake is beautifully spiced, moist, filling, moreish ....... I think you get the picture :)