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Layered Apple Raisin Cake with Maple Cinnamon Frosting (raw, gluten-free)

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I know what you are going to say when you read through the ingredient list… “For the love of almond pulp! What is it with that woman?!”  :)  It’s true, I do love using almond pulp… it plays so nicely with other ingredients and has a wonderful  texture that I haven’t found with other raw foods. For this cake, and for the taste and texture that I have created, there isn’t one thing that I would change, nor do I have any recommendations for substitutions.    I could say to try ground almonds or other flours such as buckwheat or oats……

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