Butternut Squash Cake

1/2 c. raw sugar

1/2 c. coconut oil

1/2 c. maple syrup

1 1/4 c. whole wheat flour

1 1/4 c. unbleached flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon powder

1/2 ground cloves

2 cups of squash puree (butternut, pumpkin, or hubbard)

1 tsp. maple flavoring (opt)

1/2 tsp. salt

Glaze: 1/8 c. maple syrup

1/8 c. organic powder sugar

Preheat oven 375 degrees

• 
  
• Mix dry ingredients in a large bowl and set aside.
• Mix together oil, 1/2 c. maple syrup
• 1/2 c. raw sugar until mixed well.
• Add pumpkin and dry ingredients a little at a time, alternating each. 
• Add maple flavoring while mixing.
• Lightly oil and dust with flour your cake pan of choose.
• Pour batter in a 8x11 pan if you want a thin  cake or you can bake it in a 8x8 cake pan.
• Baking time will vary depending on what type pan you choose to use.
•  Bake in a 375 degree oven for approximately 20-25 minutes.
• While cake is baking mix together the glaze and when cake is almost done pour glaze over cake and continue to bake until completely done.