In the last many months, we have greatly enjoyed the delights of cake made with different squash. I have made summer yellow squash cake, a squash and banana cake, and a butternut squash cake. The butternut squash cake quickly nestled itself into our hearts’ favorites. Amazing!
I spent some time searching for this recipe as I did not write it out or save it to my computer the last time I made this. So here it is! A new family favorite:
Butternut Squash Cake
4 large eggs
2 1/2 cups sugar (coconut sugar for a healthier alternative, coconut sugar is amazing paired with squash)
1 cup oil (coconut, olive, or other)
2 cups butternut squash puree (roast one butternut squash at 350 for an hour or for 25 minutes at 400 degrees- let cool slightly or all the way, and scoop into a blender. Puree. A large squash makes enough for two cakes)
1 tsp orange zest (optional)
1 tsp vanilla extract
2 cups unbleached all purpose flour (sprouted flour or whole wheat pastry flour for a healthier alternative)
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
2 tsp cinnamon
Preheat oven to 350 degrees. Grease and flour a 9 by 13 baking dish.
In a large mixing bowl, beat together eggs, sugar, oil, squash, zest, and vanilla. Mix in flour, baking powder, baking soda, and spices.
Bake for 35 to 40 minutes or until fork/toothpick inserted into the center comes out clean. Let cool completely.
Frost with Dairy- Free Cream Cheese Icing.
Celebrating the Season,