Vegan Squash Cake (with Pineapple Frosting)

5 from 22 votes

This delicious vegan summer squash cake is tender, moist and loaded with nutritious yellow squash. Top it with a scrumptious vegan pineapple glaze!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 282kcal

2 cups flour (either all purpose flour or whole wheat pastry flour or a 50-50 mix of all purpose flour and whole wheat flour)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 cups yellow squash (or zucchini. Measure after grating)
½ cup coconut oil (melted)
1 ½ cups sugar (or maple syrup)
½ cup applesauce
½ cup vegan yogurt
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare a bundt cake pan or an 8-inch cake pan by oiling and flouring it.
Place flour, baking soda, baking powder, cinnamon and salt in a bowl. Whisk.
Add in the wet ingredients: sugar, grated squash, oil, applesauce, vegan yogurt and pure vanilla extract.
Use a spatula to mix until the batter comes together with no dry flour. Let the batter stand five minutes, then mix quickly once again. The batter will look a bit thick but that's okay. The yellow squash will release its juices as it bakes.
Spoon the batter into the prepared pan. Smooth the top.
Bake for 45 minutes or until a toothpick in the center comes out clean. Set the cake aside to cool on a rack for 30 minutes. Unmold onto a plate and continue cooling on a rack.

To make the pineapple glaze, beat the room temperature vegan butter for a few seconds with an electric beater or whisk.
Stir in the pineapple and powdered sugar. Mix with a whisk or spoon until a glaze forms.