The veggie cake collection on this blog is ever growing, it seems… and I wasn’t intentionally trying to make something “weird” here.
Was just curious to make another nut-free raw cake alternative, and somehow butternut squash in a cake sounded interesting. The results of this experiment: golden :)
I loved this cake heaps, especially since it’s truly raw, nut-free, and extremely simple. The butternut squash is firm enough and naturally creamy, giving the cake a great texture.
And the color — something about it makes me smile inexplicably. Definitely a “happy” cake, and all due to the magic of butternut squash. Take that yellow #5 😉
I was actually working on both recipes simultaneously, and while I initially planned to make the butternut squash cake cinnamon and vanilla flavored, I really enjoyed Chris’ classic rose and cardamom flavor combo so much I decided to go for it here.
You can easily alter the flavors if you’re not feeling as exotic or simply don’t have rose water on hand. Just use cinnamon and vanilla bean to taste, or pumpkin spice, etc. All would be delicious.
Now for the crust, I went for mulberries because I had some to use up. They make a delicious and simple nut-free raw crust, but they are on the sweeter side and do not slice as gracefully. Nonetheless, I enjoy them as an option. Feel free to use a combo of nuts and seeds of your choice instead.
This recipe is portioned for a 5″ cake pan, but see downloadable cake pan size guide below for other pan sizes, or turn it into bars.
- ¾ cup dried white mulberries (or cashews, sunflower seeds, almonds, etc.)
- 2 soft medjool dates, pitted
- ½ tbsp maple syrup
- ½ tbsp coconut oil
- 1½ cups raw butternut squash, rough chopped (peeled and de-seeded)
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 2 tbsp orange juice
- 1 tbsp tapioca starch
- 1 tbsp rose water
- ¾ tsp salt
- ½ tsp cardamom (or cinnamon)
- more white dried mulberries (or some of the nuts/seeds used in crust), edible rose buds, black sesame seeds
- Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 5" springform pan and press down into a flat crust. Freeze while working on next step.
- Blend all filling ingredients together into a smooth mixture. Transfer into the springform pan over the crust. Smooth out the top. Decorate with desired toppings. Freeze for 5-6 hours or overnight to allow cake to set. Carefully remove out of the pan, thaw out slightly and enjoy! (Store leftovers in the freezer).