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Super Squash Cake

What you need: 

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

What you do: 

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.

Preparation Time: 
1 1/2 hour, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

 

Thank you for sharing your recipe now I had a hint on how to do it.. It is indeed impressive

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I made these into cupcakes so they are pretty much pumpkin muffins.  What the hell is the difference between a muffin and a cupcake anyways?!  They were good by themselves but spectacular with vegan cream cheese frosting.  I was too lazy to steam the squash so I used a can of pumpkin and added 1/4 of applesauce and about a 1/2 cup of almond milk.  Pictures to come once the cupcakes cool so I can frost them... yeah, I frosted one before it was cooled and stuffed it in my face...and i don't regret it!

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This cake was AMAZING. It was very moist and everyone at the Thanksgiving get-together I brought it to was impressed!

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A good, flavorful cake!  I used it to finish off some butternut squash and was very happy with the taste. I didn't add nuts but it still turned out good. Great just by iteself, without any frosting.

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Hey Vegans...this prep time seems off...The entire prep time is about 1 1/2 hour--but that includes steaming squash, mixing cake, and baking...Enjoy ^-^

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