Add grated butternut squash and grated apples to a skillet. Also add cinnamon powder, vanilla powder and extra virgin coconut oil.
Cook over medium heat until all the natural juices from the butternut squash and apples have evaporated. Make sure the butternut squash is soft enough to be eaten.
Steer constantly making sure the mixture in the skillet will not stick. This process should take you around 10 minutes or so.
Once the contents of the skillet are cooked, remove from heat and set aside to cool down.
We’ll now take care of the cake batter …. Crack the eggs into a bowl and beat them well with a whisk or fork.
In another bowl mix all the dry ingredients: almond flour, raisins, cinnamon powder and the Himalayan salt. Add this mixture of dry ingredients over the beaten eggs and incorporate slowly.
Next, it’s time to incorporate the cooked and cooled butternut squash and apple filling into the batter. Using a spatula, add the contents of the skillet over the batter, mixing gently to incorporate.
You should end-up with a batter that’s neither liquid nor thick (something in-between). If your batter is too thick, consider adding one more egg. In case the batter turned out on the liquid side, consider incorporating a bit more almond flour.
Last step is to incorporate the cranberries … use a spatula to incorporate them slowly into the batter.
Slowly pour the entire batter into an oven resistant dish and decorate on top with a few cranberries and apple slices (optional).
Preheat the oven at 180-200 Celsius and bake for 30-45 minutes or until the cake becomes solid. Check regularly to make sure that you don’t over bake, in which case your cake will end-up a bit dry.
Remove from the oven when ready and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a plate.
DONE! You can serve it fresh or store it in the fridge for up to 3 days.