Butternut Squash Cake Recipe Vegan and Deliciously Easy

Welcome to a delightful twist on classic fall baking! This vegan butternut squash cake recipe is a moist, flavorful treat that captures the essence of autumn in every bite.

Butternut squash, often celebrated for its rich, creamy texture and subtle sweetness, brings a unique spin to your typical cake. Perfect for those seeking plant-based desserts without compromising on taste, this recipe uses wholesome ingredients to create a tender crumb and aromatic spice blend that will impress vegans and non-vegans alike.

Whether you’re looking for a comforting dessert to share with family or a festive addition to your holiday table, this cake is versatile and easy to make. Plus, it’s free from eggs, dairy, and refined sugars, making it a healthier alternative to traditional cakes.

Dive into this recipe and discover just how delicious vegan baking can be!

Why You’ll Love This Recipe

This vegan butternut squash cake is a perfect harmony of flavors and textures. The natural sweetness of the squash pairs beautifully with warming spices like cinnamon and nutmeg, creating a cozy and inviting dessert.

Unlike many vegan cakes that can sometimes be dense or dry, this recipe yields a moist and tender crumb thanks to the moisture-rich squash and plant-based milk.

Another reason to love this cake is its simplicity. It uses common pantry staples and requires no fancy vegan substitutes, so it’s accessible for bakers of all experience levels.

And if you enjoy experimenting, we offer plenty of tips and variations to customize it to your liking. Whether you serve it plain, with a vegan frosting, or topped with nuts and seeds, it’s sure to become a new favorite.

Ingredients

• 1 ½ cups cooked and mashed butternut squash (about 1 medium squash)
• 1 cup organic cane sugar or coconut sugar
• ¾ cup unsweetened plant-based milk (almond, soy, oat, etc.)
• ⅓ cup neutral oil (such as vegetable or melted coconut oil)
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour or whole wheat pastry flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves (optional)
• ½ tsp salt
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or vegan chocolate chips (optional)

Equipment

• Large mixing bowl
• Medium bowl for dry ingredients
• Measuring cups and spoons
• Electric mixer or whisk
• Spatula
• 9×13 inch baking pan or two 8-inch round cake pans
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Prepare the butternut squash: Peel, seed, and chop the butternut squash. Steam or roast until very tender, about 20-25 minutes. Mash thoroughly with a fork or potato masher. Set aside to cool.
2. Preheat your oven: Set the oven to 350°F (175°C). Grease your baking pan(s) and line with parchment paper if desired.
3. Mix dry ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt. Set aside.
4. Combine wet ingredients: In a large bowl, whisk together the mashed butternut squash, sugar, plant-based milk, oil, and vanilla extract until smooth and creamy.
5. Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cake light.
6. Add mix-ins: Fold in the chopped nuts and raisins or chocolate chips if using.
7. Bake the cake: Pour the batter into the prepared pan(s). Smooth the top with a spatula. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
9. Serve and enjoy: This cake is delicious on its own or topped with your favorite vegan frosting or glaze.

Tips & Variations

“For an even richer flavor, try roasting your butternut squash with a drizzle of maple syrup before mashing.”

• Make it gluten-free: Substitute the flour with a 1:1 gluten-free baking blend. Be sure to check that your baking powder is gluten-free as well.
• Add spices: Feel free to adjust the spices to your preference. Pumpkin pie spice works beautifully here.
• Frosting ideas: Try a vegan cream cheese frosting or a simple dusting of powdered sugar for a lighter option.
• Sweetener swaps: Use maple syrup or agave nectar instead of sugar, adjusting the wet ingredients accordingly.
• Moisture tips: If your batter feels too thick, add a splash more plant-based milk to achieve the right consistency.

Nutrition Facts

Serving Suggestions

This vegan butternut squash cake shines when served warm with a dollop of coconut whipped cream or a drizzle of maple syrup. For a festive touch, sprinkle chopped toasted pecans or walnuts on top.

You can also pair it with a cup of chai tea or your favorite coffee for a cozy afternoon treat.

For special occasions, consider layering the cake with vegan cream cheese frosting and fresh fruit to create a stunning centerpiece. This cake also freezes well, so you can bake ahead and enjoy it whenever the craving strikes.

Conclusion

Baking a vegan butternut squash cake is an excellent way to celebrate seasonal flavors while keeping your dessert wholesome and inclusive. This recipe is approachable, delicious, and packed with nutrients that make it a guilt-free indulgence.

Whether you’re a seasoned vegan baker or just exploring plant-based desserts, this cake is sure to become a staple in your repertoire.

Don’t hesitate to experiment with different spices, frostings, or mix-ins to make it your own. And if you love this recipe, be sure to check out other creative dishes on our site like the Lemon Ricotta Pasta With Arugula Recipe for a savory vegan delight, or satisfy your sweet tooth with the Lemon Straws Recipe.

For something entirely different but equally delicious, explore the Instant Pot Rabbit Recipe.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash Cake Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful vegan cake made with roasted butternut squash and warm spices. Perfect for a cozy dessert or snack.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 cups roasted butternut squash puree”, “1 1/2 cups all-purpose flour”, “1 cup organic cane sugar”, “1/2 cup coconut oil, melted”, “1/4 cup unsweetened almond milk”, “1 tsp baking soda”, “1 tsp baking powder”, “1/2 tsp salt”, “1 tsp ground cinnamon”, “1/2 tsp ground nutmeg”, “1 tsp vanilla extract”, “1/4 cup chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Grease and flour an 8-inch cake pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk together butternut squash puree, sugar, melted coconut oil, almond milk, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until just mixed.”}, {“@type”: “HowToStep”, “text”: “Fold in chopped walnuts if using.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 40-45 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cake cool before slicing and serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “3 g”, “fatContent”: “12 g”, “carbohydrateContent”: “38 g”}}