Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 cup brown sugar
  • ½ cup unsweetened applesauce
  • 1 cup pureed roasted butternut squash
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup powdered sugar (optional for frosting)
  • 3 tbsp almond milk (optional for frosting)
  • 1 tsp vanilla extract (optional for frosting)

Instructions:

  1. Preheat the oven to 400°F (200°C). Halve the butternut squash, remove seeds, and roast, cut-side down, for 30-40 minutes until tender. Cool before peeling and pureeing.
  2. In a mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, combine brown sugar, applesauce, butternut squash puree, almond milk, vanilla, and oil. Mix until smooth.
  4. Gradually add the dry mixture to wet ingredients, stirring until just combined (do not overmix).
  5. Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Mix powdered sugar, almond milk, and vanilla in a bowl until smooth, adding more liquid if necessary to reach desired consistency.
  8. Once the cake is cool, frost with the vegan frosting, if using, and slice to serve.