Vegan Squash Cake – Holy Cow! Vegan Recipes

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

Vegan squash cake with a slice cut out.

After I’ve grated the yellow squash, measured the flour, the baking powder, and the baking soda. After I’ve completed pouring the oil and the sugar and the vanilla into the bowl to create an unholy-looking mess. After I’ve shoveled spoonfuls of the batter into my mouth as a result of it is so tasty and almost completed baking the goddamn cake, I begin to agonize. Ought to I be baking this cake in any respect? Is there any method on earth I can train moderation with this one?

The reply, even in my coronary heart, is a fairly cocky “no.” However then it isn’t that tough to persuade your self that a cake with a vegetable baked inside it and a fruit on high might be something however good.

And it’s, oh, it’s.

I created this yellow squash cake years in the past once I had a bounty of this scrumptious veggie readily available and since I by no means can get sufficient of squash-based desserts, like this unimaginable vegan zucchini bread and this vegan zucchini cake.

The cake lives as much as each expectation. It flecks the cake with pale, yellow tendrils, and the icing has these tasty little bits of pineapple in it that can make your tastebuds dance. The coconut oil provides the entire thing a sure je ne sais quoi.

I do know you may have a ton of squash (zucchini works on this recipe too) sitting in your fridge now, so there’s actually nothing standing between you and this cake. I am going to get out of the way in which now.

Why you’ll love this cake

  • Moist, tender and completely scrumptious. If in case you have baked truffles with summer time or winter squash earlier than, you realize that particular one thing these veggies add to the cake. The yellow squash makes the cake melt-in-the-mouth tender and fairly beautiful. The pineapple glaze, really easy to make, provides much more yumminess.
  • Straightforward, one-bowl recipe. The batter comes collectively in a single bowl and all you have to do is dump the components in and blend all of it up.
  • Soy-free, nut-free and might be wholegrain and naturally sweetened. I often make this cake with entire wheat pastry flour and I’ve made it with maple syrup as a substitute of sugar (I used sugar this time). It really works properly with the wholegrain and maple syrup and makes a healthy-ish dessert even more healthy.
  • Good for after-school snacks or guilt-free deal with. The healthfulness of this cake makes it excellent for youths (who needn’t know the cake is loaded with veggies) and for anybody watching their well being.

Substances

Skip to the recipe card under for actual portions of every ingredient.

For squash cake

  • Flour. You can also make this cake with all-purpose flour, entire wheat pastry flour, or with a 50-50 mixture of all-purpose and entire wheat flour.
  • Leavening: baking powder and baking soda
  • Floor cinnamon
  • Yellow squash. Yellow squash is totally fabulous is savory recipes like this squash and rice pudding and this vegan squash casserole. It shines on this dessert recipe as nicely. You should use zucchini as a substitute, if that is what you may have.
  • Coconut oil. I like coconut oil on this recipe as a result of it provides a pleasant taste. You should use MCT oil or any impartial vegetable oil, together with grape seed oil and avocado oil.
  • Sugar (or maple syrup). I used turbinado sugar this time however maple syrup is nice on this recipe as nicely. Use any granulated sugar of your alternative.
  • Applesauce. This provides extra moisture and tenderness to the cake.
  • Vegan yogurt. You possibly can substitute non-dairy milk blended with a teaspoon of apple cider vinegar.
  • Pure vanilla extract

For the icing:

  • Vegan butter
  • Powdered sugar. Maple syrup works right here too.
  • Crushed pineapple. I take advantage of canned crushed pineapple with a number of chunky bits. You can also make your personal if you wish to.

Recipe FAQs and Troubleshooting Ideas

Do I have to peel the squash earlier than including to cake batter?

No! The pores and skin of the squash, just like the pores and skin of zucchini, is gentle and can cook dinner up properly within the cake.

Can I bake the yellow squash cake in a loaf pan?

Sure, however the batter could also be a bit a lot for the standard loaf pan, and dividing between two pans will lead to a brief loaf. You should use an 8-inch sq. pan, or any cake pan or glass baking pan.

Can I skip the glaze?

Completely. The glaze provides extra dimension and makes the cake much more tender, however the cake can be scrumptious with out it.

Why did my glaze curdle?

The glaze almost definitely curdled as a result of all of your components weren’t at room temperature. However do not worry–set the bowl with the glaze over a pan with sizzling water (like a double boiler) till it is fairly unfastened. Take away from the double boiler, let it stand a bit, then whisk once more. Voila, no extra curdling!

Storage directions

  • Refrigerate: Refrigerate the squash cake in an hermetic container for as much as per week.
  • Freeze: The cake freezes properly in a freezer-safe container, entire or lower in slices, for as much as 4 months. Thaw absolutely earlier than consuming.

Extra yummy cake recipes

Slice of vegan yellow squash cake with pineapple frosting.
Vegan yellow squash cake with pineapple glaze with a slice cut out.

Vegan Squash Cake (with Pineapple Frosting)

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

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Review Recipe

Course: Dessert

Delicacies: American

Weight-reduction plan: Vegan, Vegetarian

Servings: 16 servings

Energy: 282kcal

Writer: Vaishali · Holy Cow Vegan

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Directions

Make the cake

  • Preheat oven to 350 levels Fahrenheit/180 levels Celsius. Put together 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 within the moist components: sugar, grated squash, applesauce, vegan yogurt and pure vanilla extract.

  • Use a spatula to combine till the batter comes along with no dry flour. Let the batter stand 5 minutes, then combine shortly as soon as once more. The batter will look a bit thick however that is okay. The yellow squash will launch its juices because it bakes.

  • Spoon the batter into the ready pan. Easy the highest.

  • Bake for 45 minutes or till a toothpick within the middle comes out clear. Set the cake apart to chill on a rack for half-hour. Unmold onto a plate and proceed cooling on a rack.

Make the glaze

  • To make the pineapple glaze, beat the room temperature vegan butter for a number of seconds with an electrical beater or whisk.

  • Stir within the pineapple and powdered sugar. Combine with a whisk or spoon till a glaze kinds.

Recipe notes

  • You possibly can skip the glaze if you wish to. The glaze provides extra dimension and makes the cake much more tender, however the cake can be scrumptious with out it.

Storage directions

  • Refrigerate: Refrigerate the squash cake in an hermetic container for as much as per week.
  • Freeze: The cake freezes properly in a freezer-safe container, entire or lower in slices, for as much as 4 months. Thaw absolutely earlier than consuming.

Vitamin

Serving: 1slice | Energy: 282kcal | Carbohydrates: 41g | Protein: 3g | Fats: 14g | Saturated Fats: 7g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 1g | Sodium: 155mg | Potassium: 161mg | Fiber: 2g | Sugar: 28g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

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