How long does buttercup squash spice cakes [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make buttercup squash spice cakes [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make buttercup squash spice cakes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is buttercup squash spice cakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does buttercup squash spice cakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Buttercup Squash Spice Cakes
[Vegan]

KG By: Kathryn Geyer

Author Bio

Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find... Read More

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Buttercup Squash Spice Cakes [Vegan]

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Ingredients You Need for Buttercup Squash Spice Cakes [Vegan]

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

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How to Prepare Buttercup Squash Spice Cakes [Vegan]

To Make the Buttercup Filling:

Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Slice your buttercup squash in half carefully.
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.
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.
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:

Preheat oven to 350°F.
Spray your pan and set aside. This recipe will work in a regular muffin pan as well.
Sift dry ingredients together. In a separate bowl mix your wet ingredients (except for the apple cider vinegar).
Slowly pour the wet ingredients over the dry ingredients, whisking continuously.
Whisk in the apple cider vinegar.
Pour your batter into your prepared pan, filling only half-way.
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.
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.
Bake for 35-40 minutes (or 25-30 minutes for a muffin pan) or until a toothpick inserted comes out clean.