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Pumpkin Cake with Lime Frosting

Kezia Hall
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Cook Time 1 hour 20 minutes
Servings 10

Ingredients
  

  • 400 g cooked butternut squash
  • 1 ripe banana
  • 1 cup almond flour
  • Pinch salt
  • 2 tbsp organic butter
  • 1/4 tsp nutmeg
  • zest 1/2 lemon
  • 2 tbsp honey
  • 3 organic eggs
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla essence
  • CREAM CHEESE FROSTING
  • 300 g organic cream cheese
  • 1 tbsp coconut oil
  • juice of 1 lime
  • Zest of a lime
  • Decorate with orange/lime zest or coconut slices.
  • 2 tbsp raw honey

Instructions
 

  • WHisk the eggs for 2-3 minutes until fluffy. Meanwhile Blend the butternut squash in food processor until smooth. Add the other ingredients and mix until smooth. Add the eggs and mix int gently until thoroughly combined.
  • Place in a grease and lined loaf tin and put in a pre heated oven at 160c for the first 45 mins then 180c until cooked.
  • Cook until firm, roughly 1-1.5 hours depending on oven. Check regularly.
  • Once cooked and cooled make the frosting by mixing all the ingredients until smooth and then place it in the fridge for 15-20 mins. The cover the cake and top with decorations of your choice.

Notes

Last for 2-4 days but best eaten fresh