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Slow Cooker Pumpkin Spice Latte Cake

kept bylincoln35096

1 (28 ounce) can pumpkin puree
2 cups whole wheat pastry flour
3 eggs
1 2/3 cups coconut palm sugar
2/3 cup almond milk
1/4 cup canola oil
2 tablespoons pumpkin pie spice
2 teaspoons baking powder
2 teaspoons vanilla or maple extract
2 tablespoons espresso powder or decaf instant coffee (optional)
1/2 cup honey
nonstick olive oil cooking spray
1 batch Skinny Ms. Nondairy Whipped Topping (optional)



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