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Blend the ingredients together until smooth.
Pour the batter into a 6” springform pan lined with parchment paper and cover with foil.
Bake at 350°F for 50-60 minutes, until cooked, removing the foil after 20 minutes. You’ll know it’s done when the edges are browned and the cake is no longer gooey.
Let cake cool for 20 mins in the pan.
Remove from the pan and set on a plate (still on the parchment paper) and refrigerate for 2 hours.
Add toppings of choice and serve.