40gfine brown or coconut sugarpulse in a blender until fine
2 1/4 tspbaking powder
1/4 tspbaking soda
1/2tsp ginger powder
2tbspchocolate chips, optional
170gbutternut squash purée (or canned pumpkin)
150mlnon dairy milk (I used soy)
50g vegetable oil(I used sunflower)
1tbsppure maple syrup
1tsppure vanilla bean paste
1tbsp chocolate chips for topping, optional if you're not frosting the cake
Ingredients for the frosting
160graw cashews, soaked overnight
4-5tbspbutternut squash purée
1,5tbspagave or maple syrup
1tsp lemon juice
1/2 tsppure vanilla bean paste
1tbspcoconut oil, meltedroom temp
Make the butternut squash purée
Cut a whole butternut squash into 3-4 pieces, remove the seeds but keep the peel. Place the pieces into a roasting pan, flesh side down.Roast the pumpkin in a 400F|200C degrees oven for 50-60 minutes. Spoon out the flesh and mash with a potato masher or a blender.
Make the frosting
Place the (rinsed and drained cashews), coconut cream, agave, vanilla and lemon juice in a food processor or high speed blender and blend until smooth. With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy. Transfer the frosting in a bowl and place in the refrigerator to set for at least 4 hours.
Make the loaf
Preheat the oven to 365 degrees F / 180ºc.
Grease and line a 22cm loaf pan.
In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using.
In a small bowl, combine the wet ingredients and mix well.
Pour the wet ingredients over the dry and mix to combine.
Pour the batter into the prepared pan. Top with chocolate chips, if using.
Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for up to 6 days.