Butternut Squash Cake
A deliciously moist and lightly spiced cake that makes the most of sweet, seasonal butternut squash. With its soft texture and warming flavours, this comforting bake is a great way to bring a seasonal twist to the dessert menu and make the most of versatile ingredients.
Cooking Time 80
Portions
12
Ingredients
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- g Country Range Self-Raising Flour
- tsp Country Range Ground Cinnamon
- tsp Country Range Ground Ginger
- tsp Country Range Ground Nutmeg
- g butternut squash, peeled and cubed
- large eggs
- ml sunflower or vegetable oil
- g sweetener (stevia blend, sucralose granules, honey etc)
- tsp vanilla extract
- Pinch of salt
- g full-fat cream cheese
- tbsp powdered sugar-free sweetener
- tsp vanilla extract
-
1
Step 1
Heat the oven to 180°C (160°C fan) and roast the butternut squash for 25–30 minutes until soft. -
2
Step 2
Blend or mash the squash into a smooth purée and let it cool. -
3
Step 3
Whisk together the eggs, oil, sweetener, and vanilla and then stir in the squash purée. -
4
Step 4
Mix the flour, spices and salt in a separate bowl. -
5
Step 5
Fold the dry ingredients into the wet mixture until just combined. -
6
Step 6
Pour into a greased or lined 20cm round cake tin. -
7
Step 7
Bake for 35–40 minutes, or until a skewer comes out clean and cool completely. -
8
Step 8
Beat the cream cheese, powdered sweetener and vanilla together until smooth, then spread over the cooled cake and add any other decoration you would like to add.
Ingredients
- 200 g Country Range Self-Raising Flour
- 1 tsp Country Range Ground Cinnamon
- 0.5 tsp Country Range Ground Ginger
- 0.25 tsp Country Range Ground Nutmeg
- 300 g butternut squash, peeled and cubed
- 3 large eggs
- 100 ml sunflower or vegetable oil
- 80 g sweetener (stevia blend, sucralose granules, honey etc)
- 1 tsp vanilla extract
- 1 Pinch of salt
- 200 g full-fat cream cheese
- 2 tbsp powdered sugar-free sweetener
- 1 tsp vanilla extract
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