Ingredients:

  • 2 cups (500 g) cooked and pureed butternut squash
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) unsweetened almond milk
  • ½ cup (118 ml) vegetable oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 cup (240 ml) coconut cream, chilled
  • 2-3 tbsp maple syrup (adjust for sweetness)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a roasting pan, cover with foil, and roast for 40 minutes until tender.
  3. Let the roasted squash cool, then scoop out the flesh and puree until smooth.
  4. In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. In another bowl, mix the butternut squash puree, almond milk, vegetable oil, vanilla, and apple cider vinegar until smooth.
  6. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  7. Pour the batter into a prepared baking pan and smooth the top. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. In a bowl, beat the chilled coconut cream, maple syrup, and vanilla until smooth and fluffy.
  10. Once the cake is completely cool, spread the frosting evenly on top and enjoy.