olive oil, for greasing pan
2 cups winter squash, mashed (butternut or pumpkin work well)
2 1/4 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon salt
1/2 cup vegan sugar or agave nectar
1/2 cup applesauce
1 teaspoon vanilla
1/4 to 1/2 cup olive oil (if using a dry sweetener, use 1/2 cup; if using agave or moist sweetener, use 1/4)
1 cup walnuts, chopped, optional
vegan cream cheese frosting, optional
1. Preheat oven to 350 degrees F. Grease a 9x11" pan or line with parchment. Chop and steam the squash approximately 25 minutes or until you can stick a fork through easily. After squash cools, the good parts easily separate from the peel. Discard the peel and mash the squash (2 cups).
2. In medium bowl, combine flour, baking soda and powder, spices, and salt. In a large bowl, mix sweetener, squash, applesauce, vanilla, and oil until well blended.
3. Slowly pour flour mix into wet ingredients. Add walnuts, if using. Don't over mix or cake won't rise as well when baking. Check moisture level; this should have the wet consistency of a cake mix, not dry like bread mix.
4. Pour mixture in prepared pan, and pop in the oven. Check after 40 minutes. After cooling, you can garnish with a faux-cream cheese frosting or enjoy by itself.
Source of recipe: I wrote this recipe.