After I've grated the squash, measured the flour, the baking powder, and the baking soda. After I've finished mixing the oil and the maple syrup and the vanilla into an unholy-looking mess. After I've shoveled spoonfuls of the batter into my mouth because it's so tasty and nearly finished baking the goddamn cake, I start to agonize. Should I be baking this cake at all? Is there any way on earth I will be able to exercise moderation with this one?
The answer, even in my heart, is a pretty cocky "no." But then who could be convinced that a cake with a vegetable baked inside it, and a fruit on top of it, a cake made of whole-wheat flour, could be anything but good?
And it is, oh, it is.
I had a whole mess of yellow squash left over from our Pennsylvania adventure, and instead of making more vegan zucchini bread (which is delicious, by the way), I thought I'd try instead to make a vegan squash cake. A rectangular one, with a goeey, glaze-like icing of pineapple buttercream.
The squash cake itself is moist, dense, and tender. The squash flecks it with pale, yellow tendrils, and the icing has these tasty little bits of pineapple in it that will make your tastebuds dance. The coconut oil gives the whole thing a certain je ne sais quoi without being even slightly obvious.
I know you have a ton of squash (zucchini's good here too) sitting in your refrigerator, so there's really nothing standing between you and this cake. I'll get out of the way right now and leave you with the recipe.
- Peach Upside-Down Cake
- Vegan Carrot Cake
- Vegan Lemon Cupcakes with Cream Cheese Frosting
- Vegan Strawberry Bread
- Vegan Zucchini Cake with Orange Marmalade Glaze
- Zucchini Halwa
- Savory Vegan Squash and Rice Pudding
- Easy Pan Roasted Zucchini
Vegan Squash Cake with Pineapple Frosting
For the cake:
- 2 cups whole wheat pastry flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups yellow squash (or zucchini, grated)
- ½ cup coconut oil
- 1 ½ cups maple syrup (or sugar)
- ¾ cup applesauce
- 2 teaspoon pure vanilla extract
For the icing:
- 8 tablespoon vegan butter
- 1 cup powdered sugar (or maple syrup)
- ½ cup crushed pineapple (I like a few chunky bits in the frosting)
Make the cake:
- Mix the flour, baking soda, baking powder, cinnamon and salt in a ;arge bowl.
- In another bowl, mix the oil, maple syrup and vanilla and whisk to mix well.
- Add the applesauce and the vanilla extract, whisk in, then add the squash and mix well.
- Add the wet mixture to the dry and mix with a spatula until well combined, but do not overmix.
- Pour the batter into a 10 by 6 inch cake tin or baking dish and bake in a 350-degree oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a rack.
Make the icing
- Place all the ingredients in a bowl and whisk until combined. This frosting is fairly runny, so your icing will be halfway between a glaze and a buttercream.
- Refrigerate the frosting for about 30 minutes, and then frost the cooled cake.