Butterscotch squash coffee cake with maple glaze | Humane World Foundation Canada

Ingredients

• 2 cups spelt flour
• 3 tablespoons flaxseeds, ground
• 2 teaspoons cinnamon, ground
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon nutmeg, ground
• 1/4 teaspoon allspice
• 1/4 teaspoon sea salt
• 1 1/4 cups buttercup squash purée
• 1/2 cup grapeseed oil
• 1/2 cup pure maple syrup
• 3 tablespoons instant coffee granules
• 1 tablespoon apple cider vinegar
• 1 tablespoon ginger purée (peel and grate on a fine grater)
• 2 teaspoons pure vanilla extract
• 1/2 cup toasted unsalted pecans, chopped (optional)
• 1/4 cup and 2 tablespoons coconut oil
• 3/4 cup full-fat coconut milk
• 1/4 cup and 2 tablespoons pure maple syrup
• 1/4 cup and 2 tablespoons buttercup or butternut squash purée
• 1 1/2 teaspoons pure vanilla extract