Butternut squash cake

I wanted to come up with a super easy Thanksgiving cake. This year has been stressful enough, so let's at least keep it easy and drama-free in the vegan dessert department. This is actually my very first attempt at making a butternut squash cake but I was so positively surprised! It tastes so delicious and really light and fluffy. I was actually expecting it to taste a bit heavy, like a pumpkin pie, but the opposite is the case. And I am pretty sure it's at least 1 of your 5 a day ;-)


When you look at the ingredients list below you probably think, that's it? Yes, that's really it! Sometimes the most simple things are really the best, trust me! I spend most of my life making things more efficient and easier. It's kinda an obsession of mine, I always like things to be better, faster, easier. It's probably the Austrian in me as well...


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Butternut squash cake


For this recipe I used white caster sugar, mainly because I really wanted the colour of the butternut squash to come out nicely. But if you don't mind your cake being a bit darker you can also use dark brown sugar. It would pair very well with the butternut squash in terms of flavour.


easy butternut squash cake for thanksgiving


I have to admit, I was a bit impatient when I filmed the video and took the photos. The cake was still a bit warm and I should've really let it cool down completely before I took the final shots. I mean the texture looks totally fine, but it was absolutely perfect once it cooled down. What can I say, I became a victim of the delicous scent of the cake, I just couldn't wait any longer! ;-)


vegan butternut squash cake for Thanksgiving dinner


I always like to dust my cakes with icing sugar. However, this butternut squash cake would also go very well with a chocolate glaze: Melt some dark chocolate in the bain marie or microwave and add 1 tsp of sunflower oil, mix together and then drizzle over the cake. The oil prevents the chocolate from hardening, and keeps it soft. Let me know if the comments what you think of this vegan Thanksgiving dinner dessert.


Phil from Exceedinglyvegan

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Vegan recipes



Step 1:

  • 250g grated butternut squash

Step 2 - wet ingredients:

  • 100ml sunflower oil
  • 50ml soy milk 
  • 2 tsp vanilla essence

Step 2 - dry ingredients:

  • 200g self raising flour
  • 120g caster sugar
  • 1 tsp baking powder


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Preheat your oven to 180C/360F.


Step 1:

Peel half a butternut squash and finely grate 250g of it.


Step 2:

Add the grated squash to a large bowl and add all other wet ingredients.


Step 3:

Add all dry ingredients to the bowl as well and mix together with a ladle until you get a smooth dough.


Pour the dough into a greased and baking paper-lined baking tin.


Bake in the preheated oven for 35-40min.

Let cool down and dust with icing sugar. Enjoy!


And if you are looking for more Thanksgiving recipes then also check out my meatless loaf recipe here.


Meatless loaf thanksgiving dinner

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