Butternut Squash Cake
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml I used a 7 inch / 18 cm non-stick cake tin
Recipe type: Dessert
Cuisine: American
Serves: 8
  • Cake:
  • 2 cups spelt flour
  • ½ cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • pinch of Himalayan salt
  • 1 Tbsp baking powder
  • ½ cup butternut squash purée (I roasted half a butternut quash in the oven and blended it up)
  • zest + juice of 1 orange
  • 1 tsp ground vanilla bean
  • ⅓ cup maple syrup (or coconut nectar)
  • Almond Orange Cream:
  • ¾ cup blanched almonds (soaked for 6 hours)
  • ½ cup fresh orange juice
  • 1 tsp orange zest
  • 1 tsp ground vanilla bean
  • 1 Tbsp coconut oil
  • 2 Tbsp maple syrup (or coconut nectar)
  1. Line a non-sticking cake tin with parchment paper and grease the sides with coconut oil.
  2. Preheat the oven to 180°C/ 355F.
  3. For the dough, combine the almond milk with the apple cider vinegar and set aside.
  4. In a medium sized bowl, first combine all the dry ingredients and then add the liquid ingredients.
  5. Whisk the batter with a hand mixer until all ingredients are combined.
  6. Pour the batter into the cake tin and bake in the oven for about 35 minutes (or until toothpick comes out clean).
  7. In the meantime, place the ingredients for the almond orange cream in a high-speed blender and blend until you get a smooth texture. Place in the fridge until the cake is ready.
  8. Once the cake is baked, carefully take it out of the tin and let cool down before spreading the almond cream on it.
  9. Decorate with more spices and orange zest and enjoy!
Recipe by The Tasty K at https://thetastyk.com/2016/10/11/butternut-squash-cake/