INGREDIENTS

SPONGE:

3 medium free range eggs

160g coconut sugar

200g peeled and finely grated butternut squash

120g rice flour

3tbsp cacao powder

80g ground almonds

1tsp baking powder

1 tsp bicarbonate of soda

1/4 tsp salt

125ml of goats milk kefir (or 125ml goats milk with 3tsp of lemon juice or 125ml coconut cream or use 125ml butter milk)

 

ICING:

50g softened goats butter(or use a vegan butter)

100g coconut sugar ground to a powder

100g xylitol ground to a powder (if you are sensitive to xylitol use 200g of coconut sugar all together)

50g mascapone (or 50g of toffutti vegan cream cheese)

 

TO DECORATE

use your imagination!

I use chickies in the spring

rose buds and petals

any edible fresh flowers

freeze dried strawberries or raspberries

cacao nibs

anything goes!

 

METHOD

oven on to 180deg c

grease and line two 18cm round cake tins

whisk eggs and coconut sugar for 4 – 5 mins till very fluffy and pale

during the whisking time grate the butternut squash and when ready beat it in with the eggs and sugar mix

add the flour cacao powder, ground almonds baking powder, bicarbonate of soda and salt. mix them well

add the buttermilk (or alternative) and beat again one last time

pour batter into tins and bake in the oven for 30 mins

make the icing  by beating the butter and the coconut sugar together then add the mascarpone and the cacao powder and xylitol (or other half of coconut sugar) and salt and beat beat beat until a fabulously rich and creamy icing has formed!

When cakes are cool spread half the icing between them and the other half on top and let your creative juices flow!!!!

Happy baking x