Divert from the classic pumpkin pie and make this decadent butternut squash cake. The cake is so rich in taste, fluffy, moist, and perfectly spiced that the sweetness is never overwhelming. For the frosting, it is topped with a heavenly combination of orange, almond, and vanilla bean that perfectly complements all the flavors of the cake. Recipe adapted from Wallflower Kitchen.

Butternut Squash Cake With Orange Almond Frosting [Vegan, Wheat-Free]





Cooking Time




For the Cake:

  • 2 cups spelt flour
  • 1/2 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • A pinch of Himalayan salt
  • 1 tablespoon baking powder
  • 1/2 cup butternut squash purée
  • Zest and juice of 1 orange
  • 1 teaspoon ground vanilla bean
  • 1/3 cup maple syrup or coconut nectar

For the Orange Almond Frosting:

  • 3/4 cup blanched almonds, soaked for 6 hours
  • 1/2 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon ground vanilla bean
  • 1 tablespoon coconut oil
  • 2 tablespoon maple syrup or coconut nectar


  1. Line a 7-inch non-stick cake tin with parchment paper and grease the sides with coconut oil.
  2. Preheat the oven to 355°F.
  3. For the dough, combine the almond milk with the apple cider vinegar and set aside.
  4. In a medium-sized bowl, combine all the dry ingredients and then add the liquid ingredients.
  5. Whisk the batter with a hand mixer until all ingredients are combined.
  6. Pour the batter into the cake tin and bake in the oven for about 35 minutes or until the toothpick comes out clean.
  7. In the meantime, place the ingredients for the orange almond frosting in a high-speed blender and blend until you get a smooth texture. Then, place it in the refrigerator until the cake is ready.
  8. Once the cake is baked, carefully take it out of the tin and let it cool down before spreading the almond cream on it.
  9. Decorate with more spices and orange zest and serve.

Nutritional Information

Per Serving: Calories: 251 | Carbs: 38 g | Fat: 9 g | Protein: 7 g | Sodium: 3 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.