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.