A moist and flavorful cake with an exceptional frosting that is sure to please the most discerning gourmand or your kids.

Butternut Cake

Butternut Cake
Recipe type: Cakes
Serves: 8 to 10
  • 1 3/4 Cup unbleached flour
  • 3/4 Cup maple syrup (we like Grade B Dark it is less refined and has more mapley goodness)
  • 2 Tablespoons Greek-style yogurt
  • 2/3 Cup grapeseed oil (or any mild oil will do)
  • 3 eggs
  • 1 Cup cooked mashed butternut squash or canned unsweetened pumpkin puree
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 Tablespoons spices (we use a combination of cinnamon, nutmeg, ginger, and cardamom)
  • Cream Cheese Frosting
  • 8 ounces light cream cheese
  • 1/4 Cup maple syrup
  • 1 teaspoon molasses
  1. Preheat oven to 350 degrees F. Place oil and maple syrup in a bowl and beat well for a minute or two.
  2. Add the eggs gradually and beat well. Then add the yogurt and beat a bit more.
  3. Sift the flour, baking soda, baking powder, and spices over the mixing bowl, then add butternut puree. Beat all ingredients until just mixed.
  4. Line a greased round cake tin with baking paper. Pour the mixture into the tin, then bake about 40-45 minutes or until cooked when tested with a skewer.
  5. Serve warm or allow to cool completely and try it with this amazing cream cheese frosting:
  6. Cream Cheese Frosting
    Place cream cheese, maple syrup, and molasses in a food processor and process until smooth.
  7. Spread cooled cake with frosting.
Cake serves 8 to 10.
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