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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 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup light brown sugar packed
  • 1/2 cup maple syrup
  • 1 1/4 cup butternut puree
  • ½ cup oat milk
  • 1/3 cup neutral oil
  • 1 tsp vanilla extract
  • 3/4 cup walnuts chopped

Streusel:

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

Maple Glaze:

  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp 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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