Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Buttercup Squash Spice Cakes [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These richly-spiced mini cakes are so incredibly lovely! The buttercup squash mixture used to be incorporated throughout the entire batter, but it really shines as the filling because you can taste the allspice and ginger in the cake separately from the creamy squash. A delicious and unique addition to your autumn dessert repertoire!

Buttercup Squash Spice Cakes [Vegan]

This Recipe is :



Mini Cakes:

  • 1 1/2 cup whole spelt flour
  • 1/2 cup buckwheat flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt (I added a touch more, but I like salt)
  • 1 teaspoon ginger powder
  • 1/4 teaspoon freshly ground allspice
  • 4 1/2 tablespoons coconut oil, melted
  • 1/2 cup maple syrup
  • 1 1/2 cup almond milk (or rice milk)
  • 2 teaspoons apple cider vinegar

Buttercup Squash Filling:

  • 1 1/2 cups roasted buttercup squash
  • 1/4 teaspoon cinnamon
  • 1/8-1/4 cup almond milk or rice milk


To Make the Buttercup Filling:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Slice your buttercup squash in half carefully.
  4. Scoop out all of the seeds and sprinkle the inside with a bit of salt. Place each half, cut side down on the baking sheet; rub some olive oil on the rind.
  5. Bake for 30 minutes or up to an hour (or more), depending on the size of your squash. It is done when the flesh yields easily to an inserted fork.
  6. Using a handheld mixer, blend the filling ingredients together until creamy and smooth. Some squashes will be creamy and soft without adding much almond milk. Add only as much almond milk as you need to achieve a nice creamy, scoopable texture.

To Make the Cake:

  1. Preheat oven to 350°F.
  2. Spray your pan and set aside. This recipe will work in a regular muffin pan as well.
  3. Sift dry ingredients together. In a separate bowl mix your wet ingredients (except for the apple cider vinegar).
  4. Slowly pour the wet ingredients over the dry ingredients, whisking continuously.
  5. Whisk in the apple cider vinegar.
  6. Pour your batter into your prepared pan, filling only half-way.
  7. Using a cookie dough scoop or a spoon, place your buttercup filling in the center of each cake. Roughly 2 tablespoons of filling per cake.
  8. Pour your remaining batter over the top of the cakes. If you are using a regular muffin pan, there will be a bit of extra batter that you can use to make a mini loaf.
  9. Bake for 35-40 minutes (or 25-30 minutes for a muffin pan) or until a toothpick inserted comes out clean.





Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find recipes for all types of food made from scratch. Scratching is all about self-expression and creativity. Come explore what can be created and devoured in your kitchen when you eliminate pre-made, packaged, and canned foods. You'll be surprised at the taste difference, health benefits, and joy you will take in creating food from scratch.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Fried Plantain French Toast Sandwich [Vegan]

Friend Plantain French Toast Sandwich

Spicy Tofu Scramble and Avocado Breakfast Burrito [Vegan]

Spicy Tofu Scramble and Avocado Breakfast Burrito

Fudgy and Decadent Chocolate Avocado Zucchini Cake [Vegan]

Vegan Chocolate Avocado Zucchini Cake with chocolate glaze

Green Tea Donuts With Crunchy Coconut Glaze [Vegan]

Green Tea Donuts With Crunchy Coconut Glaze [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Buttercup Squash Spice Cakes [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×