Sugar Free Pumpkin Cake

IT’S PUMPKIN SEASON! That means all my fall recipes come out to play. I have been making this incredibly moist gluten free, dairy free and sugar free butternut squash cake for over 2 years and it never disappoints!!

INGREDIENTS:

• 2/3 cup olive oil
• 1/2 cup sweetener (I use mape syrup or yacon syrup)
• 3 eggs
• 2 tbs coconut or greek yogurt
• 1 cup cooked and mashed butternut squash (or pumpkin puree)
• 1 cup almond flour
• 3/4 cup buckwheat flour (or brown rice flour or more almond)
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 tbs ceylon cinnamon
• 3/4 tbs nutmeg
• Sea salt to taste
•  

FROSTING:

• 1 sachet Nutiva Coconut Butter (mixed with vanilla bean paste)
• Sweetner of choice
• Sea Salt to taste
• Ceylon Cinnamon to tasteDIRECTIONS:

1. Mix together wet and dry ingredients separately
2. Add dry ingredients to wet and mix until just combined.
3. Pour into a greased loaf pan or baking dish
4. Bake at 350 for 30 minutes or until a toothpick comes out clean.
5. When done and fully cooled, frost with dairy free frosting.
6. Enjoy!!