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Chestnut Choco Cake With A Cinna-Pumpkin Cream Frosting

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Ingredients

2 cups whole wheat flour

3/4 cup raw vegan sugar (evaporated cane juice)

1 Tbsp baking powder

1 1/2 tsp sea salt

1 Tbsp vanilla Powder Flavoring

dash of cinnamon

dash of nutmeg

1/2 cup melted vegan buttery spread

1/2 cup canned organic pumpkin

1/4 cup vanilla soy creamer

1 cup vanilla soy or hemp milk

1 cup vegan chocolate chips

1 cup roughly chopped chestnuts

1 Tbsp maple or agave syrup

pinch of salt

6 oz. vegan cream cheese

2-4 Tbsp vegan buttery spread

1 Tbsp vegenaise

1/2 tsp salt

1/2 tsp spices (cinnamon/nutmeg blend)

3/4 cup canned pumpkin

4-6 Tbsp maple syrup

1 Tbsp soy creamer

5 Tbsp raw pecans

1 tsp arrowroot powder (optional)

Topping: Leftover Raw pecans, chopped

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