Yellow Squash Cake with Pineapple Frosting.
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4.75 from 8 votes

Vegan Squash Cake with Pineapple Frosting

This moist yellow squash cake is low-fat and whole-wheat and sweetened with maple syrup. It's the perfect sweet to share with the ones you love.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Author: Vaishali ยท Holy Cow! Vegan Recipes


For the cake:

For the icing:

  • 1 stick vegan butter like Earth Balance 8 tbsp
  • 1 cup powdered sugar or maple syrup
  • 1/2 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.