There was a chill within the air right here, however then final weekend it shot as much as nearly 80F levels in Minnesota! I’ve been spending loads of time outdoors operating, strolling and simply hanging out as a result of we gotta benefit from the heat whereas we will earlier than the snow flies quickly. However I’m nonetheless having fun with fall treats and baking, and I believe my favourite fall vegetable is something within the squash household. Pumpkin will get the entire love this time of yr, however do you know that you should utilize butternut squash in scrumptious desserts too? It’s barely sweeter than pumpkin, so it really is actually good in baking and presents you an identical texture as pumpkin! So once I had some butternut squash puree final weekend, I made a decision to make a scrumptious layer cake with it! I really like a superb spice cake, and that’s what I used to be craving! So I made this Vegan Butternut Squash Maple Layer Cake!
The batter for this cake is definitely very easy to make, no particular whipping of the batter or something. I based mostly it off of one in every of my pumpkin cake recipes however utilizing squash and altered the spices barely choosing simply cinnamon and ginger, and including a contact of maple and vanilla extracts to make it further scrumptious! I made this with entire wheat pastry flour as a result of it’s what I want, however if you want to make it with common all goal flour that might work as effectively, or perhaps a gluten free flour mix, like Bob’s Purple Mill all goal gluten free baking flour. I’ve used that previously with good success.
The cake baked up fantastically and I couldn’t wait to attempt it! However first, I needed to make the frosting! As a result of what’s cake with out frosting?! I made a vegan straightforward buttercream frosting, so simply vegan butter, a contact of milk and powdered sugar. I’ve to say, that is my favourite frosting and I first began making it once I was little with my Grandma however with actual butter. Which has been simply swapped out with the vegan butter! I used Earth Stability sticks this time. It’s so easy and really easy and at all times seems good! This time I flavored it with a little bit maple and maple extract plus vanilla and it was so scrumptious I’m not going to lie I simply ate the additional frosting plain lol.
The frosting was good with the squash cake! This was actually crave worthy and simply the form of factor I crave within the fall! I loved it with a cup of espresso and it was so heavenly! The squash saved the cake moist nevertheless it was not heavy it was mild and simply the fitting texture! It was fragrant with the scents of vanilla, maple ginger and cinnamon and that luscious creamy frosting was the right closing contact! If you’re a butternut squash fan, or simply within the temper for a candy fall deal with, undoubtedly give this Vegan Butternut Squash Maple Layer Cake a attempt! You could find canned butternut squash puree within the canned vegetable part at most grocery shops.
Vegan Butternut Squash Maple Layer Cake
Makes 1 6 inch 2 layer cake
Cake:
- 1 1/2 cups natural entire wheat pastry flour (or common AP flour)
- 1 cup maple sugar or brown sugar
- 2 Tbsp cinnamon
- 1 tsp floor ginger
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup pureed butternut squash
- 1/4 cup melted coconut oil or avocado oil
- 1 Tbsp pure vanilla extract
- 2 tsp maple extract
- 1/2 cup + 2 Tbsp oat milk (I used Oatly, however you should utilize what you favor) or different plant based mostly milk
- 2 Tbsp apple cider vinegar
Frosting:
- 1 1/2 cups vegan butter, I used Earth Stability (at room temperature)
- 2 Tbsp oat milk (I used Oatly, however you should utilize what you favor), add 1 extra Tbsp if wanted if frosting comes out too stiff
- 1 Tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp maple extract
- 4 cups powdered sugar
Directions:
- Preheat the oven to 350F levels and place rack in heart of oven.
- Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray.
- Whisk flour, baking soda, spices, salt, and sugar in a big bowl to mix effectively. Whisk pumpkin, oil, maple extract, vanilla extract, and occasional collectively in small bowl to mix effectively, then whisk into the flour combination till effectively blended. Whisk in cider vinegar till pale swirls type within the batter and it’s effectively mixed.
- Switch cake batter to ready pans and bake desserts till tester inserted into heart comes out clear with a number of crumbs connected, about half-hour. Take away from oven.
- Cool desserts fully in pan on rack, about 1 hour. Reduce round sides of pans to loosen. Flip desserts out onto two plates; peel off parchment paper.
- To make the frosting, beat the butter with the milk, maple syrup, maple extract and vanilla till fluffy.
- Add the powdered sugar 1 cup at a time, and beat till fully blended and light-weight and fluffy (if the frosting is simply too stiff add that different Tbsp of milk).
- When able to frost, Place one cake layer on a plate, unfold about 1/2 inch thick layer of the frosting over it.
- Place the following cake layer on prime.
- Unfold the remaining frosting on the highest and down the perimeters of the cake evenly, then place the remainder of the frosting in a pastry bag and use it to embellish the highest. This frosting recipe makes sufficient that it is best to be capable to do some beneficiant piping decorations on prime, as a result of I like loads of frosting!
- Serve the cake and revel in!
Retailer any leftover cake within the fridge for as much as 1 week in a coated container.
