Healthy Gingerbread Spice Cake With Butternut Squash Puree Food

HEALTHY GINGERBREAD SPICE CAKE WITH BUTTERNUT SQUASH PUREE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
• Place 1/4 cup coconut oil in a microwave-safe bowl; heat in microwave until melted, about 30 seconds.
• Mix flour, ground flaxseeds, ginger, baking soda, cinnamon, allspice, and sea salt in a large bowl.
• 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.
• 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.

MAPLE BUTTERNUT SQUASH PUREE [ LACTOSE-FREE ]

Steps:

• Peel squash, cut in half lengthwise, and remove seeds.
• Cut into 1 1/2 inch cubes and steam until tender.
• Place steamed butternut squash cubes and all other ingredients in a food processor or blender.
• Blend until smooth and creamy.
• Serve hot or warm.

GINGERBREAD SPICE MIXTURE

Steps:

• For standard size cakes (9x13 or two 8" rounds) use 5 tsp of the mix.
• For a standard size cookie recipe (makes 2-3 dozen), use 4 teaspoons.
• To flavor ground coffee before brewing, use 2 teaspoons.
• For pancakes or waffles, use 2-3 tsp to flavor batter that is meant to make a dozen or so servings.
• Experiment and try new uses!

BUTTERNUT SQUASH SPICE CAKE RECIPE - (4.4/5)

Steps:

• Make cake: Preheat oven to 350°F. Grease 3 round cake pans (8 inches each). Line each with a circle of parchment paper and set aside. Mix cake flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, and star anise in a large bowl; set aside. In bowl of a stand mixer fitted with paddle attachment, beat oil, eggs, coconut sugar, yogurt, orange juice, bourbon, and vanilla on medium speed until well blended. Add flour mixture; beat on low speed to blend, then on medium speed until smooth, scraping inside of bowl twice. Stir in orange zest and crystallized ginger, then squash. Divide batter among lined pans and spread level. Bake until a toothpick inserted in center comes out clean, 20 to 24 minutes. Turn cakes onto racks, remove parch­ment, and let cool completely, 1 to 1 1/2 hours. Make frosting: In bowl of a stand mixer fitted with paddle attachment, beat butter and cream cheese until very smooth. Add powdered sugar, bourbon, cardamom, salt, cinnamon, and ginger; beat on low speed to blend, then on high speed until smooth and fluffy, scraping inside of bowl once or twice. Set a cake layer rounded side down on a platter; spread top of it with 3/4 cup frosting. Repeat with second layer. Set top layer in place, rounded side up. Spread top and sides of cake with remaining frosting. Press coconut into sides, a small handful at a time. *Find coconut palm sugar in the baking aisle of well-stocked grocery stores. Toast coconut on a rimmed baking sheet in a 350°F oven until light golden, stirring once, 4 to 5 minutes. Make ahead: Up to 1 day, chilled and loosely wrapped with plastic wrap.