superfitbabe

What are the top three LEAST sexiest aspects of life?

1. Organic chemistry
2. People who are glued to their phone
3. Withholding anything amazing

Very shortly ago, I realized that I make this recipe…all. The. Time. My friends absolutely adore it, strangers demolish it at potlucks and parties, and I personally think it’s the perfect healthy cake recipe since it’s incredibly easy, affordable, remarkably delicious, and adaptable towards any dietary conditions! Despite this cake being showered all over my Instagram, it’s only made an appearance once or twice on the blog. Heck, it doesn’t even have its own post!

Therefore, I’m committing unsexy sin number three: keeping amazing secrets. Boy oh boy, is this one juicy. Not literally, though. There’s no juice required.

Anyhow, onward with this cake. I made a chocolate rendition for my vegan anniversary week back in August and loved it so much that I shortly created this two-layer delicacy. But because it’s fall, we’re putting a little seasonal spin by sprinkling in a bit of pumpkin pie spice. Or if you really love pumpkin pie spice, sprinkling in a TON of it. Now that’s getting into the sweater-weather-pumpkin-partying-fall-frolicking season.

Note that a lot of these ingredients can be swapped and substituted, but the butternut squash molds into this recipe more perfectly than any other constituent I’ve experimented with. Bananas and applesauce work very well, but lend less firmness and more sweetness and distinctive flavor. Sweet potatoes tend to add a little too much density for my own liking, but they do work very well too!

Personally, I like to top this cake with my two-ingredient protein frosting, pumpkin flax granola, fruit, goji berries, more cinnamon, and even nutrition bars such as Health Warrior chia bars! However, I have tried this cake with sunflower seed butter, fruit, chocolate, almond butter, dipped in almond milk, and garnished with jam! All of these combinations are so delicious. Let me know what you try your cake with!

RECIPE (serves 1-2 as a main meal; serves 3-4 as a snack/dessert)

• 2 cups of roasted butternut squash, cubed
• 1 1/2 TBSP apple cider vinegar
• 1 1/2 cups of liquid of choice, such as water or unsweetened non-dairy milk
• 1/2 cup sweetener of choice, preferably dry, OR 2 full pumps of liquid Stevia
• 1 cup of ground gluten free oats or oat flour
• 3/4 tsp pumpkin pie spice
• 2 tsp baking powder
• 1/4 tsp salt

PROCEDURE

1. Preheat the oven to 350F.
2. Mash the butternut squash thoroughly until it becomes a puree.
3. Mix all dry ingredients evenly.
4. Carefully incorporate all wet ingredients and stir until the consistency thickens and evens out. You can also leave it overnight if you desire.
5. Moderately coat a cake tin or loaf tin with nonstick spray. A muffin tin would also work fabulously!
6. Pour the batter into the tin and flatten its surface.
7. Bake for 25-30 minutes, or until the cake bakes evenly and a sharp pick can come out clean.
8. Let the cake cool completely before serving.

How do you celebrate the fall season? What are your top three turnoffs?