1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with extra-virgin coconut oil. In a large bowl, mix the flour, flaxseeds, baking soda, fresh ginger, cinnamon, allspice, and salt; set aside.
2. In a high-speed blender, add the sugar, coconut oil, and egg; process until smooth and creamy. Add the butternut squash puree, coconut milk, molasses, and vanilla extract, and process again until ingredients are well-blended.
3. Add wet ingredients in with the dry ingredients and mix until smooth. Pour the batter into the pan and smooth the top.
4. Bake on the middle rack in the center of the oven until a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.
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