Healthy Gingerbread Spice Cake with Butternut Squash Puree

INGREDIENTS

1/4 cup

melted extra virgin coconut oil (such as Barlean's brand) plus more for wiping pan

2 cups

biodynamic whole wheat flour (such as ISIS Biodyanamic Whole Wheat Flour) or Bob's Red Mill All-purpose gluten free flour

1/4 cup

flaxseeds (such as Barlean's brand)

1 tsp

baking soda

1 tbsp

freshly grated ginger

1 tsp

cinnamon

1/4 tsp

allspice

1/4 tsp

unrefined sea salt

1/2 cup

coconut palm sugar

organic, pastured egg

package (10 ounces) frozen butternut squash puree, thawed (or 1 cup canned unsweetened pumpkin puree)

1/2 cup

organic coconut milk

1/4 cup

molasses

2 tsp

pure vanilla extract