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Summer Squash Spice Cake [Vegan, Gluten-Free]

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If you are lucky enough to have a garden full of summer veggies that you don't know what to do with, this is the recipe for you! Shredded yellow squash and zucchini give this irresistible spice cake a moist texture and natural sweetness. The fluffy maple-vanilla frosting takes it to the next level! You'll be craving this delightful summer cake all year round.

Summer Squash Spice Cake [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


1 6-inch 4-layer cake**



  • 1 1/2 cups all-purpose gluten-free flour
  • 1 cup coconut sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1/2 cup applesauce
  • 1/4 cup virgin coconut oil
  • 1 tablespoon pure vanilla extract
  • 3/4 cup coconut milk at room temperature
  • 2 tablespoons apple cider vinegar
  • 1 cup shredded yellow summer squash and zucchini
  • 1 cup shredded carrots


  • 2 cans organic full-fat coconut milk, chilled
  • 3/4 cup raw coconut nectar or maple syrup
  • 1/2 teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon maple extract
  • 1 3/4 cups coconut butter, warmed to liquid


To Make the Cake: 

  1. Preheat the oven to 375°F and position rack in center of oven. Line two 6-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
  2. Whisk flour, sugar, baking soda, sea salt, and spices in a large bowl to blend well.
  3. Whisk applesauce, oil, coconut milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
  4. Whisk in the cider vinegar until bubbles form. Fold in the zucchini and carrots.
  5. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes.
  6. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen.Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have four layers.

To Make the Frosting:

  1. Combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth.
  2. With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer).
  3. Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).


  1. When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.
  2. Repeat the frosting, then top with another cake layer, then more frosting then the last cake layer. Spread remaining frosting over the top and down the sides of the cake.
  3. Store any leftover cake in the refrigerator.


***If you would like a 4-layer 9-inch cake, double this entire recipe and bake in two 9-inch cake pans and it may take twice as long to bake.





Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant-based desserts as well as savory dishes. She is also the author two cookbooks. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.



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