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Cinnamon Spice Spaghetti Squash Cake
[Vegan]

CH By: Chrysta Hiser

Author Bio

Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the... Read More

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Cinnamon Spice Spaghetti Squash Cake [Vegan]

Dairy Free

This cake is a game changer, folks! If you thought you had nothing left to do with squash, you clearly haven't tried this cake yet. The squash, once baked, is quite sublime and really the only flavor that really shines is the cinnamon and spices. It’s such a warming snack... Read More

Ingredients You Need for Cinnamon Spice Spaghetti Squash Cake [Vegan]

1 small spaghetti squash
1 cup spelt flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground allspice
1/2 cup maple syrup
1/4 cup coconut oil
2 tablespoons flax meal
6 tablespoons water

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How to Prepare Cinnamon Spice Spaghetti Squash Cake [Vegan]

Preheat oven to 375°F. Using a fork, pierce the spaghetti squash a few times around the outside and then microwave for three minutes. Cut the ends off the squash and cut the squash in half. Fill a large glass baking pan with water and place the two squash halves, flesh-side down into the pan.
Cover with foil and bake for about 25 minutes. The squash will be done when it is easy to piece the outside with a fork. Let cool a few minutes, remove seeds. Using a fork, scrape the inside of the squash to remove the strands of squash. Measure out 2 cups of squash and set aside.
Reduce oven heat to 350°F.
Spray an 8x8-inch baking pan with cooking spray and set aside.
In a small bowl combine the flax meal and water.
In a medium bowl stir the spelt, baking powder, baking soda, cinnamon, ginger, and allspice together.
In another small bowl whisk the maple syrup and coconut oil together. Add in the flax egg. Stir.
Mix the wet ingredients with the dry. Fold in the squash.
Baking about 25-28 minutes or until a toothpick comes out clean. Let cool before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.