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    Layer Cake with Butternut Squash and Maple Syrup One 6-inch, two-layer cake Two 6-inch cake pans Cake: One and a half cups all-purpose all-purpose organic whole wheat pastry flour One cup of brown sugar or maple syrup two tablespoons of cinnamon 1 1/2 tsp baking soda and 1 tsp ground ginger One teaspoon of baking powder Half a teaspoon of sea salt 3/4 cup of butternut squash puree 1/4 cup of melted avocado or coconut oil 1 tablespoon of real vanilla extract Two teaspoons of maple extract Use 1/2 cup plus 2 tablespoons of plant-based milk (I used Oatly, but feel free to use any other type). Two tsp of vinegar from apple cider Decorating: Frosting: 1 1/2 cups vegan butter, I used Earth Balance (at room temperature) 2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 1 more Tbsp if needed if the frosting comes out too stiff 1 Tbsp maple syrup 1 tsp pure vanilla extract 1 tsp maple extract 4 cups powdered sugar Instructions: Adjust the oven rack to the cen...