Spiced Butternut Squash Cake - Conscious Cooking

Spiced Butternut Squash Cake

I love to make baked goods that include vegetables. It’s a delicious way to include more vegetables to our diet. This cake is made with cooked butternut squash. I cut a small squash in half, roasted until soft, allowed to cool and scoop out the flesh. This part is easy so don’t be intimidated. You won’t have to peel or dice the squash for this recipe.

The pureed squash is mixed with pastured eggs, coconut oil and lemon zest, and combined with kamut flour, organic sucanat (or coconut sugar!), sliced almonds (omit if you prefer although it adds a delicate texture) as well as spices cinnamon, nutmeg and ginger. It’s a dense cake that is moist and flavorful, and very nutritious. It could even be eaten for breakfast.

It’s an ideal cake to make during Fall or Winter. Garnish the cake with whatever you like such as organic powdered sugar, toasted sliced almonds, berries or fresh mint.

Spiced Butternut Squash Cake

Butternut squash cake perfect for fall or winter. It’s dense, moist, fragrant and nourishing. It’s made with freshly roasted squash, coconut oil, sucanat, coconut oil and warming spices. The cake is dairy- and soy-free.  For a nut-free option, omit almonds.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 8


  • ¾ cup kamut, spelt or six grain flour
  • ¾ cup sucanat or coconut sugar
  • ½ cup sliced almonds
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon unrefined salt
  • 1 teaspoon baking powder
  • 3 cups mashed butternut squash (from 1 small butternut squash)
  • ½ cup melted coconut oil
  • 2 pastured eggs, beaten
  • Zest of 1 small lemon
  • Organic powdered sugar, for garnish (optional)
  • Toasted sliced almonds, for garnish (optional)
  • Berries, for garnish (optional)
  • Fresh mint leaves, for garnish (optional)


  • Roast squash: Preheat oven to 400F. Slice the squash in half and put it cut side on a baking sheet. Roast until soft, about 40 minutes. Then, remove from oven and allow to cool before scooping out the flesh.
  • Preheat oven to 350F.
  • Oil a round 9” cake pan with coconut oil and line with parchment paper. Set aside.
  • Combine flour, sugar, almonds (if using), cinnamon, ginger, nutmeg, salt and baking powder into a large mixing bowl and whisk to combine.
  • Combine squash, coconut oil, eggs and zest into a medium mixing bowl and whisk to combine.
  • Add wet ingredients to the dry mix and whisk again to combine.
  • Pour batter into the prepared pan.
  • Bake until a toothpick comes out clean, about 50 to 60 minutes.
  • Once cooled, dust with powdered sugar if you like or garnish with toasted sliced almonds, berries and/or fresh mint leaves.
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