Fluffy, sweet vegan butternut squash cake topped with a dairy-free almond and orange frosting — the perfect bake to celebrate autumn.
Butternut squash lends this cake a lovely, slightly different depth of flavour compared to the usual pumpkin — though canned pumpkin puree can be used if you prefer. The squash produces a sponge that is both fluffy and moist, making this cake comforting and perfect for chilly days.
I often use leftover squash in savoury dishes like risotto or soup, so it’s a great ingredient to cook with if you’re preparing more than one recipe.
The cake is finished with a creamy almond-based “cream cheese” frosting, lightly scented with orange, and one layer is spread with marmalade for a bright, fruity contrast. The result is balanced, not too sweet, and distinctly seasonal.
Tips for making this Butternut Squash Cake
Making the squash purée
Peel and dice about 200 g (roughly one-third of a medium butternut squash). Steam for 10–12 minutes until tender, then blend until smooth. If you prefer, substitute an equal amount of canned pumpkin purée.
Ensuring a good rise
Make a quick vegan “buttermilk” by combining the almond milk with apple cider vinegar and letting it curdle for a few minutes. That acidity reacts with the baking powder and bicarbonate to help the cake rise. Once the wet and dry ingredients are combined, transfer the batter to the tins and bake promptly so the leavening action is at its peak.
Making the almond “cream cheese” frosting
This frosting uses ground almonds as the base, creating a thick, spreadable texture. Blend the ground almonds with almond milk, a little coconut oil (solid, not melted) for body, orange juice and maple syrup until smooth and creamy. Spread it generously — one cake layer gets the almond frosting, the other gets marmalade, then sandwich together.
Storing
Store the assembled cake in the fridge to keep the frosting firm and extend shelf life. Kept in an airtight container, it will stay fresh for 3–4 days. If serving at a gathering, the cake is fine at room temperature for a few hours.
More Autumnal Vegan Baking:
Mini Pumpkin Vegan Donuts with Cinnamon Sugar
Chocolate Chip Pumpkin Muffins
Salted Caramel Apple Pie
📖 Recipe
Vegan Butternut Squash & Orange Cake
10 slices
20 minutes
25 minutes
45 minutes
A perfect vegan cake for autumn: light, fluffy sponge with a fresh orange and almond frosting.
Ingredients
For the cake:
- 180 ml / ¾ cup almond milk
- 1 tsp apple cider vinegar
- 400 g / 2 ¼ cups plain or spelt flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice or pumpkin pie spice
- A pinch of salt
- 110 g / ½ cup butternut squash purée*
- Zest of 1 large orange
- 1 tsp vanilla extract
- 180 ml / ¾ cup maple syrup
- 60 ml / ¼ cup mild olive oil or coconut oil
For the frosting:
- 100 g / 1 cup ground almonds
- 80 ml / ⅓ cup almond milk (or more to reach desired consistency)
- 1 tsp vanilla extract
- 1 tsp coconut oil (solid, not melted)
- Juice of half a lemon
- 1–2 tbsp maple syrup, to taste
- Marmalade (I used a 100% fruit variety)
Instructions
- Preheat the oven to 180°C / 350°F. Grease two 8-inch / 20 cm cake tins. Mix the apple cider vinegar into the almond milk and set aside to curdle.
- Sift the flour into a bowl, then stir in the spices, salt, baking powder and bicarbonate.
- In a separate bowl, combine the curdled almond milk, butternut squash purée, orange zest, vanilla, maple syrup and oil. Add the wet ingredients to the dry and mix until smooth and slightly pourable.
- Divide the batter between the two tins and bake on the middle shelf for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Let the layers cool at room temperature, then chill in the freezer for 10–15 minutes to make them easier to handle.
- To make the almond cream filling, blend the ground almonds with almond milk, vanilla, solid coconut oil, orange juice and maple syrup until thick and smooth.
- Remove the chilled cake layers, spread marmalade on one and the almond cream on the other. Sandwich together, slice and serve.
- Optional: Arrange clean leaves on top and dust with icing sugar for a stencilled leaf design.
Notes
*To make butternut squash purée: peel and dice about one-third of a butternut squash. Steam for 10–12 minutes until soft, then blend until smooth. Canned pumpkin purée can be used instead.