Vegan Butternut Maple Cake

Ingredients

• 2 ¼ cups all-purpose flour
• 3 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt 
• 1 teaspoon pumpkin pie spice
• ½ cup light brown sugar, packed
• ½ cup maple syrup
• 1 ¼ cup butternut puree
• ½ cup oat milk
• ⅓ cup neutral oil
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts

Streusel:

• 3 tablespoon light brown sugar
• 5 tablespoon all-purpose flour
• ¼ cup finely chopped walnuts
• ½ teaspoon pumpkin pie spice or cinnamon
• 2 tablespoon neutral oil
• 1 teaspoon oat milk

Maple Glaze:

• 1 cup/120g powdered sugar
• 3 tbsp/45ml maple syrup
• 1 tbsp/15ml oat milk

How to Make Butternut Maple Cake

Prepare the Butternut Squash:
Peel and cut the butternut squash into chunks. Cook in a pot of simmering water, covered, until very soft. Drain well.

Mash the butternut squash until smooth. Alternatively, bake the peeled butternut squash in a covered baking dish until tender, then mash. Let it cool completely before using.

Set the oven to 350°F. Grease a 10-inch round cake pan and line the bottom with parchment paper.

Make the Streusel Topping:
In a small bowl, mix together all the streusel ingredients except the oil and oat milk. Stir until evenly combined.

Add the oil and oat milk, then mix with a spoon or your fingertips until the mixture forms small clumps. Set aside.

Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.

In a large bowl, whisk together the butternut squash purée, oil, and brown sugar until smooth.

Add the oat milk and vanilla extract, then whisk again.

Gradually add the dry ingredients to the wet ingredients, stirring until no lumps remain and the batter is smooth.

Fold in the chopped walnuts.

Pour the batter into the prepared cake pan, spreading it evenly.

Sprinkle the streusel topping evenly over the batter.

Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes.

Make the Maple Glaze:
In a small saucepan over medium heat, combine the maple syrup and oat milk. Heat until just steaming, swirling the pan occasionally. Do not let it simmer.

Remove from heat and whisk in the powdered sugar until smooth.

Return the saucepan to the heat and cook for 30 seconds, then remove from heat. Immediately drizzle the glaze over the cake.

Allow the cake to cool completely before serving.

How to Store

It is best enjoyed on the same day but can be refrigerated for up to 3 days.

Vegan Butternut Maple Cake

timelessdishes

A moist and flavorful cake made with sweet butternut squash and rich maple syrup. Perfectly spiced and dairy-free!

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Course Dessert

Ingredients

  

• 2 ¼ cups all-purpose flour
• 3 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ cup light brown sugar packed
• ½ cup maple syrup
• 1 ¼ cup butternut puree
• ½ cup oat milk
• ⅓ cup neutral oil
• 1 teaspoon vanilla extract
• ¾ cup walnuts chopped

Streusel:

• 3 tablespoon light brown sugar
• 5 tablespoon all-purpose flour
• ¼ cup walnuts finely chopped
• ½ teaspoon pumpkin pie spice or cinnamon
• 2 tablespoon neutral oil
• 1 teaspoon oat milk

Maple Glaze:

• 1 cup powdered sugar
• 3 tablespoon maple syrup
• 1 tablespoon oat milk

Instructions

 

Prepare the Butternut Squash:

• Peel and cut the butternut squash into chunks. Cook in a pot of simmering water, covered, until very soft. Drain well.m
• Mash the butternut squash until smooth. Alternatively, bake the peeled butternut squash in a covered baking dish until tender, then mash. Let it cool completely before using.
• Set the oven to 350°F. Grease a 10-inch round cake pan and line the bottom with parchment paper.

Make the Streusel Topping:

• In a small bowl, mix together all the streusel ingredients except the oil and oat milk. Stir until evenly combined.
• Add the oil and oat milk, then mix with a spoon or your fingertips until the mixture forms small clumps. Set aside.

Make the Cake Batter:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.
• In a large bowl, whisk together the butternut squash purée, oil, and brown sugar until smooth.
• Add the oat milk and vanilla extract, then whisk again.
• Gradually add the dry ingredients to the wet ingredients, stirring until no lumps remain and the batter is smooth.
• Fold in the chopped walnuts.
• Pour the batter into the prepared cake pan, spreading it evenly.
• Sprinkle the streusel topping evenly over the batter.
• Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes.

Make the Maple Glaze:

• In a small saucepan over medium heat, combine the maple syrup and oat milk. Heat until just steaming, swirling the pan occasionally. Do not let it simmer.
• Remove from heat and whisk in the powdered sugar until smooth.
• Return the saucepan to the heat and cook for 30 seconds, then remove from heat. Immediately drizzle the glaze over the cake.
• Allow the cake to cool completely before serving.

Notes

How to Store

It is best enjoyed on the same day but can be refrigerated for up to 3 days.

Keyword Autumn Cake Recipe, Butternut Squash Baking, Dairy-Free Butternut Cake, Easy Vegan Baking, Eggless Butternut Cake, Healthy Butternut Dessert, Maple Glazed Cake, Maple Sweetened Cake, Moist Vegan Cake, Nutty Maple Cake, Plant-Based Maple Cake, Refined Sugar-Free Cake, Spiced Vegan Cake, Vegan Fall Dessert, Vegan Thanksgiving Dessert

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