Recipe Overview 🍽️
The vegan squash cake is a comforting fall dessert that highlights the natural sweetness of squash, all while being completely plant-based. This soft cake is perfect for autumn, when squashes are abundant, and is suitable for various occasions, such as an afternoon snack or even for holidays.
Prep Time | Total | Servings |
---|---|---|
15 Min | 50 to 55 Min | 8 to 10 people |
History of the Recipe ✍️
Squash, especially butternut squash or pumpkin, is a popular seasonal ingredient in many fall recipes. It has been used in cakes for centuries in North America, often paired with spices like cinnamon, nutmeg, and ginger, creating a rich, aromatic cake. The vegan version replaces eggs and dairy products while maintaining all the flavor and texture.
Ingredients 🛒
listed in the order of use in the procedure:
- 250 g of squash puree (butternut or pumpkin)
- 200 g of flour (white or whole wheat)
- 100 g of cane sugar or coconut sugar
- 60 ml of melted coconut oil or vegetable oil
- 150 ml of almond milk or soy milk
- 1 tablespoon of chia or flax seeds (to replace eggs)
- 1 tablespoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg (optional)
- 1/2 teaspoon of ground ginger
- 1 pinch of salt
Steps (How to Make ) 🥣
- Prepare the squash: If you’re not using store-bought squash puree, bake or steam the squash (butternut or pumpkin) until soft, then mash it into a puree.
- Preheat the oven: Preheat your oven to 180°C (350°F) and prepare a cake pan by greasing it or lining it with parchment paper.
- Prepare the chia seeds: Mix the chia or flax seeds with 3 tablespoons of water and let them sit for 5 minutes to form a gel-like consistency.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, and ginger), and salt.
- Mix wet ingredients: In another bowl, whisk together the squash puree, sugar, melted coconut oil, almond milk, chia seeds, and vanilla extract.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- Baking: Pour the batter into the prepared pan and bake for 35 to 40 minutes. Check the doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Cooling and unmolding: Let the cake cool before unmolding and serving.
Chef Tips 👨🍳
- For an even softer texture, you can add a small amount of applesauce or banana puree to the batter.
- For an extra boost of flavor, feel free to add chopped pecans or walnuts to the batter.
- If you can’t find squash puree, sweet potato puree can be used as an alternative.
Possible Variations 🎭
- Replace coconut oil with olive oil or sunflower oil.
- Add vegan dark chocolate chips for a gourmet touch.
- For a gluten-free version, use rice flour, corn flour, or buckwheat flour.
Bake Time 🔥
Baking the Vegan Squash Cake takes about 35 to 40 minutes at 180°C (350°F).
How to Store 🥡
How to Store Vegan Squash Cake
Store the cake in an airtight container at room temperature for 2 to 3 days, or refrigerate it to keep it fresh for longer.
Shelf Life of Vegan Squash Cake
The cake lasts about 3 to 4 days at room temperature, and up to 5 days in the
refrigerator.
Food and Drink Pairings 🥂
This Vegan Squash Cake pairs wonderfully with a spiced chai tea or a coffee with plant-based milk. It can also be served with fresh fruits like apples or pears for a more complete dessert.
Presentation Suggestion 🍽️
Serve the Vegan Squash Cake in slices, with vegan whipped cream or a scoop of vanilla ice cream for an elegant and indulgent presentation.
Why It’s Healthy 💚
The Vegan Squash Cake is rich in fiber, antioxidants, and vitamins A and C thanks to the squash. It contains no animal products, making it a light yet nourishing option for those following a vegan diet. Additionally, the spices used in the recipe, such as cinnamon and ginger, have anti-inflammatory and digestive properties.
Nutritional Value (per serving) .
- Calories: approx. 180 kcal
- Protein: 3 g
- Carbs: 40 g
- Fats: 7 g
- Fiber: 5 g