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Butternut Squash Cake with Honey Whipped Coconut Topping
  • For the Cake:
  • 2 3/4 c packed cooked butternut squash (about 1 lb 8 oz - I cut my squash in half and placed cut sides facing down on a greased glass baking dish. The squash baked at 475 for 40 minutes)
  • 1/4 c coconut oil (melted)
  • 1/2 tsp sea salt
  • 1/4 c maple syrup
  • 1/4 c honey
  • 1 c coconut flour
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp baking soda
  • 3 gelatin eggs (3 Tbs gelatin 2 Tbs lemon juice 1 Tbs warm water 4 Tbs boiling water)
  • For the Topping:
  • 1 can full fat coconut milk (left in the refrigerator overnight to become cold and to separate the water from the fat)
  • 3 Tbs honey or maple syrup
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