Autumn is here in its full glory. Auburn, brown, and golden leaves emerge between the green ones every day, yet some trees are rust-coloured already. Crisp mornings are calling for warm jumpers and cosy knits. And the arrival of cooler days seems to have made us (my hubby and I) crave a nice cup of hot coffee with a slice of cake a bit too often. So I decided to bake something scrummy and autumny but not too sweet or creamy. I also wanted to use squash in the recipe and make it dairy-free and low in fat and sugar. Then this Easy Butternut Squash Bundt Cake was born. It is light and fluffy, full of autumn flavours and keeps fresh for days.
To make the roasted squash, simply wash a small squash (don't peel it), then cut it into halves. Place the squash halves in a roasting tray, cut sides up, and roast in the oven for about 45 min or until tender and golden brown. Once ready, remove the tray from the oven. Let the roasted squash cool completely. Then scoop out the flesh into a food processor and blend it until smooth.
Tip: If you do not own a Bundt cake pan, use a loaf pan instead. It works perfectly, and there is no need to invest in yet another pan!
Easy Butternut Squash Bundt Cake
PREP TIME: 5 min
TOTAL TIME: 35-40 min
SERVINGS: 12 slices
INGREDIENTS
Bundt Cake
- ½ roasted butternut squash (about 150g)
- 200g self-raising flour
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- a pinch of salt
- 80g brown sugar
- 1 tsp vanilla extract
- 2 heaped tbsp plant-based yoghurt
- 50ml veg oil
- 2 eggs, lightly beaten
Maple Pecan Glaze
- see Directions
DIRECTIONS
1. Preheat the oven to 180°C/ 160°C fan/ gas mark 4.
2. Grease a Bundt pan with some vegetable oil or butter. Then sprinkle over about 1 tbsp flour, making sure that the pan is evenly coated with it.
3. Mash the roasted squash with a fork until smooth. Alternatively, you can do this with a chopper or blender.
4. Add the dry ingredients to a medium-size bowl and mix them together. Next, add the wet ingredients, including the mashed squash and mix until just combined.
5. Scoop the batter into the Bundt pan, then pop your cake into the oven and bake for about 30-35 min, or until golden brown and a cake probe inserted comes out clean.
6. For the Maple Pecan Glaze, I followed this delicious Maple Pecan Glaze (Dairy-free) recipe I found on Detoxinista. I only used half of the ingredients listed on her blog since I thought this would be enough glaze for my Easy Butternut Squash Bundt Cake.
Click on the below to download this recipe as a free, pdf recipe card:
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