MINI BUTTERCUP SQUASH SPICE CAKES

Allspice and ginger make these little cakes warmingly spicy and the flavors bounce around on your tongue long after you are through eating. I had originally incorporated the squash into the batter, but the maple syrup and coconut oil overpowered the squash flavor. To get around this, I decided to concentrate the buttercup squash in the center of the cake. This way each bite would have the spicy cake flavor and the rich delicious squash flavor. It worked!

For your Mini Cakes:
1½ Cup whole spelt flour
½ Cup buckwheat flour
¾ Teaspoon baking soda
1½ Teaspoon baking powder
½ Teaspoon cinnamon
1 Teaspoon freshly ground nutmeg
½ Teaspoon salt (I added a touch more, but I like salt)
1 Teaspoon ginger powder
¼ Teaspoon freshly ground allspice
4½ Tablespoons coconut oil, melted
½ Cup maple syrup
1½ Cup almond milk (or rice milk)
2 Teaspoons apple cider vinegar

Buttercup Squash Filling:
1½ Cups roasted buttercup squash
¼ Teaspoon cinnamon
⅛ – ¼ Cup almond milk or rice milk

View the full recipe at The Scratch Artist →