Gingerbread Spice Cake (It's Gluten-Free!)

This gluten-free gingerbread spice cake is full of good-for-you ingredients (like coconut oil, flaxseeds, and butternut squash puree). It's the perfect festive snack or dessert, and one you'll want to have around for guests and family.

You can use either butternut squash or pumpkin puree to give the cake a bit of a vegetable boost.

Gingerbread Spice Cake With Butternut Squash

Serves 10

Preparation

1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with extra-virgin coconut oil. In a large bowl, mix the flour, flaxseeds, baking soda, fresh ginger, cinnamon, allspice, and salt; set aside.

2. In a high-speed blender, add the sugar, coconut oil, and egg; process until smooth and creamy. Add the butternut squash puree, coconut milk, molasses, and vanilla extract, and process again until ingredients are well-blended.

3. Add wet ingredients in with the dry ingredients and mix until smooth. Pour the batter into the pan and smooth the top.

4. Bake on the middle rack in the center of the oven until a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.