Fudge-Glazed Pumpkin Cake

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1/2 cup rolled oats

2 cups whole wheat pastry flour

1/2 cup whole-grain yellow cornmeal

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. sea salt

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

3/4 tsp. ground ginger

1/8 tsp. ground cloves

1 12.3-oz. pkg. “lite” silken tofu, extra-firm

1/2 cup Prune Purée (see below)

1/2 cup canned pumpkin purée

2 cups evaporated cane juice (sugar)

1 1/2 tsp. pure vanilla extract

3 Tbs. arrowroot

1/4 cup cocoa powder

1/3 cup brown rice syrup

1 tsp. pure vanilla extract

1/4 tsp. almond extract

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