butternut squash cake

This chocolate chip butternut squash cake is bursting with moist flavor and is a great way to use up leftover squash!

Chocolate Chip Butternut Squash Cake

unsalted butter, softened

sugar

eggs

vanilla

175 g 1 ½ cups plain (all purpose) flour

½ tsp baking powder

cinnamon

nutmeg

½ tsp ground ginger

salt

g 3.5 ounces

chocolate chips

Preheat oven to 180C/350F. Lightly grease and line an 8x8 inch baking pan

Steam the butternut squash over a pan of simmering water until soft. Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly.

In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.

Sift in the flour, baking powder, spices and salt and gently mix. Fold in the chocolate.

Spread the mixture evenly into the baking tray and bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to cool in the pan and then turn out and cut into squares.

Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.

Butternut Squash Cake

butter, softened

baking powder

baking soda

ginger

Gold Medal™ all-purpose flour

buttermilk

butternut squash (1 small)

walnuts

(3 oz) cream cheese, softened

milk

maple flavor

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

Light, moist, and perfectly spiced, this brown sugar Butternut Squash Cake is a fluffy, dairy-free, egg-free fall treat everyone will love!

plant-based milk ((soy milk works best))

apple cider vinegar

neutral oil

brown sugar

vanilla extract

butternut squash puree

all-purpose flour

pumpkin spice

Preheat the oven to 350 degrees F. and lightly grease a 9-inch round baking pan.

In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until it thickens and becomes buttermilk.

Add the oil, brown sugar, and vanilla extract. Mix well until the sugar is almost fully dissolved. Add the butternut squash puree and mix until all of the ingredients are fully incorporated.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice.

Add the dry ingredients to the bowl with the wet ingredients. Mix well, but do not overmix.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out mostly clean.

Remove it from the oven and place it on a cooling rack to cool completely before removing from the pan.

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Butternut Squash Cake

Top 3 butternut squash cake recipes from across the web

The most viewed butternut squash cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Chip Butternut Squash Cak...

Butternut Squash Cake

Butternut Squash Cake

The most viewed butternut squash cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine