Healthy Gingerbread Spice Cake With Butternut Squash Puree Recipe

Name: Healthy Gingerbread Spice Cake With Butternut Squash Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon extra-virgin coconut oil (such as Barlean's(R)); 1/4 cup extra-virgin coconut oil (such as Barlean's(R)); 2 cups white whole wheat flour (such as King Arthur(R)); 1/4 cup ground flaxseeds (such as Barlean's(R)); 1 tablespoon freshly grated ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon sea salt; 1/2 cup firmly packed brown sugar; 1 egg; 1 (10 ounce) package frozen butternut squash puree, thawed; 1/2 cup coconut milk; 1/4 cup molasses; 2 teaspoons pure vanilla extract

Servings: persons

1 teaspoon extra-virgin coconut oil (such as Barlean's(R))
1/4 cup extra-virgin coconut oil (such as Barlean's(R))
2 cups white whole wheat flour (such as King Arthur(R))
1/4 cup ground flaxseeds (such as Barlean's(R))
1 tablespoon freshly grated ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
1/2 cup firmly packed brown sugar
1 egg
1 (10 ounce) package frozen butternut squash puree, thawed
1/2 cup coconut milk
1/4 cup molasses
2 teaspoons pure vanilla extract

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
2
Place 1/4 cup coconut oil in a microwave-safe bowl; heat in microwave until melted, about 30 seconds.
3
Mix flour, ground flaxseeds, ginger, baking soda, cinnamon, allspice, and sea salt in a large bowl.
4
Combine brown sugar, melted coconut oil, and egg in a separate large bowl; add squash puree, coconut milk, molasses, and vanilla extract and mix well. Stir flour mixture into squash mixture until batter is smooth. Pour batter into the prepared loaf pan and smooth the top.
5
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool for 5 minutes before turning cake onto a wire rack to cool completely.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon extra-virgin coconut oil (such as Barlean's(R)), 1/4 cup extra-virgin coconut oil (such as Barlean's(R)), 2 cups white whole wheat flour (such as King Arthur(R)), 1/4 cup ground flaxseeds (such as Barlean's(R)), and more.

Yes, Healthy Gingerbread Spice Cake With Butternut Squash Puree falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Gingerbread Spice Cake With Butternut Squash Puree

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