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Yellow Squash Cake with Pineapple Frosting.
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4.87 from 15 votes

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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Squash Cake
Servings: 12 servings
Calories: 367kcal


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