Gingerbread Spice Cake With Butternut Squash

I’m thinking this Gingerbread Spice Cake recipe is a healthier way to make us feel like fall and  enjoy Thanksgiving. We need all the help we can get and yet we want tasty food.  I might swap the coconut palm sugar with a different sweetener..I usually use Swerve which is the consistency of powdered sugar. Getting rid of all the sugar in our diet will help our overhaul health and our skin so give it a try. Let me know what you think?

Gingerbread Spice Cake With Butternut Squash

Serves 10

¼ cup melted extra-virgin coconut oil plus more for wiping pan
2 cups biodynamic whole wheat flour or all-purpose gluten-free flour
¼ cup flaxseeds
1 teaspoon baking soda
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon unrefined sea salt
½ cup coconut palm sugar
1 organic, pasture-raised egg
1 package (10 ounces) frozen butternut squash puree, thawed (or 1 cup canned unsweetened pumpkin puree)
½ cup organic coconut milk
¼ cup molasses
2 teaspoons pure vanilla extract

1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with extra-virgin coconut oil. In a large bowl, mix the flour, flaxseeds, baking soda, fresh ginger, cinnamon, allspice, and salt; set aside.

2. In a high-speed blender, add the sugar, coconut oil, and egg; process until smooth and creamy. Add the butternut squash puree, coconut milk, molasses, and vanilla extract, and process again until ingredients are well-blended.

3. Add wet ingredients in with the dry ingredients and mix until smooth. Pour the batter into the pan and smooth the top.

4. Bake on the middle rack in the center of the oven until a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.

Swerve Sweetener, 16oz [1lb]


 photo Jayne.png

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