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Butternut Squash Cake (naturally sweetened)

This cake and the frosting are naturally sweetened, easy to make, and delicious! A recipe you'll make again and again!
Course Dessert
Cuisine American
Keyword butternut squash cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 large slices
Calories 380kcal

Equipment

  • Mixer
  • Round Cake Pan

Ingredients

  • 2/3 cup olive oil
  • 3/4 cup maple syrup (use local, or real! Do NOT use fake pancake syrup)
  • 3 eggs
  • 2 tablespoons Greek yogurt
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3/4 tablespoon nutmeg
  • 1 cup butternut squash cooked and mashed(or can of pumpkin puree)

Cream Cheese frosting

  • 8 oz cream cheese softened
  • 3 tbsp butter softened
  • 1/2 tsp vanilla
  • 3 tbsp maple syrup or honey
  • pinch salt

Instructions

  • Preheat the oven to 350 degrees.
  • Beat the oil and syrup together.
  • Add eggs and yogurt,beat well.
    Butternut Squash Cake is an easy and simple recipe that creates a delightfully light, moist, and flavorful cake. An oldie but goodie.
  • Stir the flour, baking soda, and baking powder in. Stir gently.
  • Add spices and squash. Stir just until mixed.
    Butternut Squash cake recipe is easy to make and creates a moist, flavorful, and light cake using only natural sweeteners.
  • Spray (or line with parchment paper) a 9inch pan.
  • Pour the batter into the pan. Bake for 30 minutes (check at 25 minutes)

Cream Cheese Frosting

    Beat all of the ingredients together and add additional sweetener, as needed.

      Video

      Notes

      Note: if you tend to like sweeter desserts you may want to add 1-2 tablespoons more of honey. This cake is less sweet then most.

      Nutrition

      Calories: 380kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 132mg | Potassium: 262mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1950IU | Vitamin C: 3.7mg | Calcium: 101mg | Iron: 2mg