Vegan Squash Cake

Recipe Overview 🍽️

Vegan Squash Cake

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.

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 🛒

  • 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 ) 🥣

  1. 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.
  2. 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.
  3. 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.
  4. Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, and ginger), and salt.
  5. Mix wet ingredients: In another bowl, whisk together the squash puree, sugar, melted coconut oil, almond milk, chia seeds, and vanilla extract.
  6. Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
  7. 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.
  8. 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 🥡

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.

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.

  • Calories: approx. 180 kcal
  • Protein: 3 g
  • Carbs: 40 g
  • Fats: 7 g
  • Fiber: 5 g

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