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Ingredients
  • subheading: PUMPKIN CRÈME:
  • ⅓ cup cornstarch or arrowroot
  • ¼ cup water
  • ¾ cup canned coconut milk, mixed well before measuring
  • 1 (15-ounce) can pumpkin puree
  • ¾ cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • subheading: VANILLA CAKE:
  • 3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 ½ teaspoon xanthan gum)
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¾ cups soy, almond, or rice milk
  • 1 cup canola oil
  • ¼ cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or almond extract
  • subheading: ESPRESSO SOAK:
  • ½ cup amaretto
  • ¼ cup water
  • 3 tablespoons instant espresso
  • 12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely
  • chopped
Steps
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