This roasted squash cake is beautifully moist and fragrant. The butternut squash gives it a lovely earthy flavour, similar to pumpkin cake. Perfect with wintery spices.
Similar to carrot cake, this is a delicately spiced treat.
Adding butternut squash to the cake makes it wonderfully moist and it also last for ages. If you can resist the temptation to eat it up quickly!
I tend to roast up a batch of squash and then freeze the extra puree (without the added milk) for use in other recipes.
This cake would be equally nice with some raisins or chopped nuts for variety. Try walnuts, pecans or pistachios.
- roasting the squash concentrates the natural sugars. But to save time you can use boiled or steamed squash.
- Like most cakes, when beating the butter and sugar, it's best to use an electric mixer (or vigorously by hand). After the dry ingredients are added, mix gently by hand.
- For best results, have the eggs and butter at room temperature. If you've left it too late, don't worry, the cake will still work.
- This cake tastes lovely with coconut cream icing.
- It's also great with vanilla frosting or cream cheese frosting. Use your favorite topping!
- Try adding a handful of nuts or raisins. Dried cranberries would be a nice festive touch at Christmas and Thanksgiving.
vegetable cake recipe
Looking for more tasty vegetable cake recipes to try if you love this roasted squash cake? Try these!
get the spiced roasted squash cake recipe
Did you make this roasted squash cake recipe? Please let me know how it turned out for you!
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Spiced Roasted Squash Cake
- 3 cups (400g/14oz) butternut squash around 1/2 a squash
- 1/2 cup (120ml) milk
- 1/2 cup (115g) butter softened, plus extra for greasing
- 3/4 cups (150g) brown sugar
- 3/4 cups (150g) granulated sugar
- 2 eggs
- 1 2/3 cups (210g) all purpose / plain flour plus extra for dusting
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- large pinch of salt
- ½ tsp baking powder
- ½ tsp bicarbonate of soda baking soda
- Preheat the oven to 400F / 200C. Peel, cube and roast the squash with a splash or oil for 30 minutes until soft, but not browned. Add to a blender or large bowl, along with the milk and puree.
- Reduce the heat to 180C. Grease a 9" / 23cm round cake pan and dust with a little flour.
- Beat together the butter and sugar until light and fluffy. Add the eggs and mix, then blend in the squash mixture.
- Sift together the flour, cinnamon, ginger, cloves, salt, baking powder and bicarbonate of soda. Add gradually to the squash mixture until combined.
- Pour the batter into the pan and bake for 45 minutes or until a skewer comes out clean. Cool on a wire rack.
- Serve dusted with a little powdered sugar, coconut cream frosting or your favorite frosting.