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Spiced Butternut Cake with Cinnamon Cashew Cream (Paleo + Vegan Option)
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Paleo Spiced Butternut Cake with Cinnamon Cashew Cream

Prep Time20 mins
Active Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast Cake, Butternut Squash, Cake, Paleo
Servings: 1 8-9 inch loaf
Author: rylee



  • cup butternut squash pureed or canned
  • 2 eggs
  • ½ cup creamy cashew butter
  • 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.