Butternut squash cake with rich, warming spices, frosted with lush cinnamon cashew cream.
Yes, you could say that I am over here boycotting winter and still longing for colorful fall days.
This spiced butternut squash cake is the cake that you can and should be eating for breakfast without giving you a massive sugar hangover by Noon. Great for breakfast, but decadent enough for dessert.
Winter is in full gear, but in Denver it feels like Fall most days. Something I can't complain about. We no longer have the colorful foliage, instead bare trees and brown parks, but there is just something insanely comforting of the aroma of fall spices wafting in the kitchen any time of year.
So, while I continue to boycott winter and the dark, cold days that lie ahead, I will be over here throughly enjoying this butternut squash cake. Now, should we talk about the cinnamon cashew cream?
It's necessary people. I mean no, it's not really, but don't skip it! First of all, it is chock full of healthy fats and sweet cinnamon and maple. It is so easy to make, slightly sweet, a little bit tangy and absolutely luxurious. Spread the cashew cream on top of your loaf or slice it up and smear it all over your slice. I like to add some roasted chopped pecans on top of the cashew cream for a little crunch as well.
If you want something hearty and delicious for dinner before you eat this cake (dessert first is also amazing) this chorizo, radish and kale soup will be sure to warm you right up, leaving enough room for 1...or 2 slices of cake.
Please note, I totally plan to reshoot these photos--this goes to show, I shouldn't shoot more than 4 recipes in a day when my creativity goes out the door! Updated photos, coming soon!
If you make this spiced cake, be sure to leave a comment and let me know how you liked it & how it turned out! You can also follow me on Instagram and tag #abouttosproutrecipes and show me your beautiful creations!
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Paleo Spiced Butternut Cake with Cinnamon Cashew Cream
- ⅔ cup butternut squash pureed or canned
- 2 eggs
- ½ cup creamy cashew butter
- ⅓ cup coconut sugar ½ cup if you prefer sweeter
- 1 teaspoon vanilla
- 1 ¼ cup almond flour
- ¼ cup tapioca flour or arrowroot flour
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cardamom
- ½ teaspoon salt
Cinnamon Cashew Cream
- 1 cup raw cashews soaked for 6 hours or 1 hour in boiling hot water
- Juice of 1 lemon
- 1 lemon zested
- 2-3 tablespoons pure maple syrup
- 1-3 tablespoons non-dairy milk start by adding 1 tbsp. at a time to thin
- 1 teaspoons vanilla extract
- ½ teaspoon cinnamon
- 2 teaspoons ghee or coconut oil
- Pinch of salt
- Preheat oven to 350 degrees F and line a 8x4 loaf pan with parchment paper
- In a large mixing bowl, add your squash, eggs, cashew butter, coconut sugar and vanilla and mix until well combined.
- In a separate bowl, add your flours, baking soda and salt
- Add your dry ingredients into your wet and combine with a spatula.
- Put your batter into your prepared loaf pan and flatten with your spatula until an even layer.
- Bake for 30-35 minutes until tester is clean.
- While your cake bakes, put all of your cashew cream frosting ingredients into a high powered blender, starting with 1 tablespoon of nut milk, add more as needed to thin to a frosting consistency.