After I’ve grated the yellow squash, measured the flour, the baking powder, and the baking soda. After I’ve finished 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 because it’s so tasty and nearly finished baking the goddamn cake, I start to agonize. Should I be baking this cake at all? Is there any way on earth I will be able to exercise moderation with this one? The answer, even in my heart, is a pretty cocky “no.” But then it’s not that hard to convince yourself that a cake with a vegetable baked inside it and a fruit on top could be anything but good. And it is, oh, it is. I created this yellow squash cake years ago when I had a bounty of this delicious veggie on hand and because I never can get enough of squash-based desserts, like this incredible vegan zucchini bread and vegan zucchini cake. The cake lives up to every expectation. It flecks the cake with pale, yellow tendrils, and the icing has these tasty little bits of pineapple in it that will make your tastebuds dance. The coconut oil gives the whole thing a certain je ne sais quoi. I know you have a ton of squash (zucchini works in this recipe too) sitting in your refrigerator now, so there’s really nothing standing between you and this cake. I’ll get out of the way now.
Why you will love this cake
Moist, tender and absolutely delicious. If you have baked cakes with summer or winter squash before, you know that special something these veggies add to the cake. The yellow squash makes the cake melt-in-the-mouth tender and quite exquisite. The pineapple glaze, so easy to make, adds even more yumminess. Easy, one-bowl recipe. The batter comes together in one bowl and all you need to do is dump the ingredients in and mix it all up. Soy-free, nut-free and can be wholegrain and naturally sweetened. I usually make this cake with whole wheat pastry flour and I’ve made it with maple syrup instead of sugar (I used sugar this time). It works nicely with the wholegrain and maple syrup and makes a healthy-ish dessert even healthier. Perfect for after-school snacks or guilt-free treat. The healthfulness of this cake makes it perfect for kids (who don’t need to know the cake is loaded with veggies) and for anyone watching their health.
How to make vegan squash cake
Pour the glaze over the cooled cake. Let stand 30 minutes until set.
For squash cake
Flour. You can make this cake with all-purpose flour, whole wheat pastry flour, or with a 50-50 mix of all-purpose and whole wheat flour. Leavening: baking powder and baking soda Ground cinnamon Yellow squash. Yellow squash is absolutely fabulous is savory recipes like this squash and rice pudding and this vegan squash casserole. It shines in this dessert recipe as well. You can use zucchini instead, if that’s what you have. Coconut oil. I love coconut oil in this recipe because it adds a nice flavor. You can use MCT oil or any neutral vegetable oil, including grape seed oil and avocado oil. Sugar (or maple syrup). I used turbinado sugar this time but maple syrup is great in this recipe as well. Use any granulated sugar of your choice. Applesauce. This adds more moisture and tenderness to the cake. Vegan yogurt. You can substitute non-dairy milk mixed with a teaspoon of apple cider vinegar. Pure vanilla extract
For the icing:
Vegan butter Powdered sugar. Maple syrup works here too. Crushed pineapple. I use canned crushed pineapple with a few chunky bits. You can make your own if you want to.
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Refrigerate: Refrigerate the squash cake in an airtight container for up to a week. Freeze: The cake freezes nicely in a freezer-safe container, whole or cut in slices, for up to four months. Thaw fully before eating.
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