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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!
Print Recipe
CourseDessert
CuisineAmerican
Keywordbutternut squash cake
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings8 large slices
Calories380kcal

Equipment

  • Mixer
  • Round Cake Pan

Ingredients

  • cup olive oil
  • ¾ cup maple syrup (use local, or real! Do NOT use fake pancake syrup)
  • 3 eggs
  • 2 tablespoons Greek yogurt
  • 1 ¾ cups flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 tablespoon cinnamon
  • ¾ 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
  • ½ tsp vanilla
  • 3 tbsp maple syrup or honey
  • pinch salt

Instructions

  • Turn 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.

Cream Cheese Frosting

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

      Video

      Notes

      top with Cream Cheese frosting!

      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