Vegan Butternut Squash Cake -

The sweetest of the winter squashes is the butternut squash. With two of them staring at me from the veggie bowl, I was determined not to make another curry with them. I thought if pumpkin purée can make one of my favorite cakes, can’t I also use butternut squash for an equally delicious cake. To which I replies, “why, yes, you can.” Proof below… a gorgeous little butternut squash layer cake with cream cheese frosting. Here’s the start to finish.

Processing the Butternut Squash

Step 1.) Preheat oven to 350 degrees.

Step 2.) With a sharpened knife, trim both ends of butternut squash. Stand up on the larger end and split in half lengthwise.

Step 3.) Scoop the seeds and compost or clean and roast for snacking.

Step 4.) Prepare a casserole dish, pouring about 1/2 inch of water on its bottom. Place the butternut squash halves face down in the dish. Cover with foil.

Step 5.) Bake for about an hour or until fork tender. Once fork tender, remove from oven and allow to cool a bit.

Step 6.) Scoop squash flesh into the bowl of a food processor, making sure not to grab any skin which is pretty soft from the baking.

Step 7.) Process butternut squash flesh until it is smooth. Add a few splashes of water if it needs some help puréing. Set aside.

Remember that you are roasting them belly down. I just wanted to show you their bellies in the pictures.

Making the Cake

Wet:
1 cup of butternut squash purée
1/3 cup of canola oil
3/4 cup of granulated sugar
1/4 cup almond milk
1 tsp vanilla extract

Dry:
1 and 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate

Step 1.) Preheat oven to 350 and prepare cake pans with parchment paper. I used two 6.5″ springform pans. Be mindful that cook time will be different with different sized pans.

2.) In large bowl, combine butternut squash, oil, sugar, soy milk and vanilla and stir to incorporate.

3.) Combine all dry ingredients, excluding chocolate chips, into a large bowl and whisk to combine.

4.) Sift dry into wet in batches, stirring with a fork by hand. Don’t overmix.

5.) Once all dry is incorporated, fold in chocolate chips.

6.) Fill cake pans and bake for 25-30 minutes or until a toothpick comes out clean when cake center is poked. Let it sit in the pan for 10 minutes before transferring to wire rack to cool completely.

Cream Cheese Frosting

8 oz package of vegan cream cheese
1 cup Earth Balance
3 and 1/2 cup powdered sugar
1 and 1/2 tsp vanilla

Step 1.) With handheld mixer, beat cream cheese and Earth Balance until smooth and incorporated.

Step 2.) Lower the speed and add half the powdered sugar. Turn up mixer once it’s incorporated and beat until smooth. Then add the remaining sugar and, once again, beat until smooth.

Step 3) Add the vanilla and beat until well incorporated.