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Ingredients
0 servings
2 cupsbutternut squash
roasted, cubed
1 ½ Tbspapple cider vinegar
1 ½ cupsliquid
such as water or unsweetened non-dairy milk
½ cupsweetener
preferably dry, OR 2 full pumps of liquid Stevia
1 cupground gluten free oats
or oat flour
¾ tsppumpkin pie spice
2 tspbaking powder
¼ tspsalt
2 scoopsprotein powder
water
Instructions
Step 1
Preheat the oven to 350F.
Step 2
Mash the butternut squash thoroughly until it becomes a puree.
Step 3
Mix all dry ingredients evenly.
Step 4
Carefully incorporate all wet ingredients and stir until the consistency thickens and evens out. You can also leave it overnight if you desire.
Step 5
Moderately coat a cake tin or loaf tin with nonstick spray. A muffin tin would also work fabulously!
Step 6
Pour the batter into the tin and flatten its surface.
Step 7
Bake for 25-30 minutes, or until the cake bakes evenly and a sharp pick can come out clean.
Step 8
Let the cake cool completely before serving.
Step 9
Slowly mix protein powder with water until reaching desired consistency. Spread on cake as desired.
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