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The New Baker: Vegan and gluten-free chocolate pumpkin cake

The New Baker: Vegan and gluten-free chocolate pumpkin cake

The Telegraph - By Sarah Leahey-Benjamin

A pumpkin and chocolate sponge with a rich chocolate-avocado icing Preheat the oven to 180°C/350°F/gas mark 4. Grease and line two 20cm (8in) cake tins. Set aside. Whisk together the almond milk and vinegar in a large bowl. Leave for five minutes to curdle. Beat or whizz together the pumpkin purée, …

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