Spiced butternut squash loaf
plant-based, refined sugar-free, dairy-free, vegan friendly
Equipment
- 1 22cm / 8,6 " loaf pan
Ingredients
Ingredients for the loaf Dry
- 220 gams white spelt or all purpose flour
- 50-60 gams fine light brown sugar
- 40 gams fine brown or coconut sugar pulse in a blender until fine
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1,5 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 tbsp chocolate chips, optional
- 2 tbsp chopped pecans
Wet
- 170 gams butternut squash purée (or canned pumpkin)
- 150 ml non dairy milk (I used soy)
- 50 gams vegetable oil (I used sunflower)
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla bean paste
- 1 tsp lemon juice
- 1 tbsp chocolate chips for topping, optional if you're not frosting the cake
Ingredients for the frosting
- 160 gams raw cashews, soaked overnight
- 150 gams coconut cream
- 4-5 tbsp butternut squash purée
- 1,5 tbsp agave or maple syrup
- 1 tsp lemon juice
- 1/2 tsp pure vanilla bean paste
- 1 tbsp coconut oil, melted room temp
Instructions
Make the butternut squash purée
- Cut a whole butternut squash into 3-4 pieces, remove the seeds but keep the peel. Place the pieces into a roasting pan, flesh side down.Roast the pumpkin in a 400F|200C degrees oven for 50-60 minutes.Spoon out the flesh and mash with a potato masher or a blender.
Make the frosting
- Place the (rinsed and drained cashews), coconut cream, agave, vanilla and lemon juice in a food processor or high speed blender and blend until smooth.With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy.Transfer the frosting in a bowl and place in the refrigerator to set for at least 4 hours.
Make the loaf
- Preheat the oven to 365 degrees F / 180ºc. Grease and line a 22cm loaf pan.
- In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using.
- In a small bowl, combine the wet ingredients and mix well. Pour the wet ingredients over the dry and mix to combine.
- Pour the batter into the prepared pan. Top with chocolate chips, if using.
- Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes then remove from the pan.Cool completely before slicing. Store on the counter for the day or refrigerate for up to 6 days.