Vegan Squash Cake with Pineapple Frosting
This moist yellow vegan 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.
Servings: 12 servings
For the cake:
- 2 cups whole wheat pastry flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups yellow squash (or zucchini, grated)
- ½ cup coconut oil
- 1 ½ cups maple syrup (or sugar)
- ¾ cup applesauce
- 2 tsp pure vanilla extract
For the icing:
- 8 tbsp 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.
Calories: 367kcal | Carbohydrates: 56g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 301mg | Potassium: 296mg | Fiber: 3g | Sugar: 37g | Vitamin A: 409IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg