Preheat the oven to 350 degrees Fahrenheit. Line an 8X4 loaf pan with parchment paper.
In a high speed blender, combine pre-roasted kabocha squash with skin on along with eggs, dates, melted coconut oil, lemon juice and zest until well incorporated.
Into the blender, add oats, protein or collagen supplement, baking soda, stevia, ginger, turmeric, and salt. Mix until just combined. Fold in coconut chips if adding. Batter should have a thick consistency.
Pour cake batter into prepared loaf pan and bake for 30 minutes. Cake should be golden brown and is ready when a toothpick inserted in the center comes out clean.
Store cake in an airtight container in the fridge for up to 2 weeks.
