Butternut Squash Spice Cake

Happy Weekend!

We’ve been growing a lot of pumpkins and squash in our garden this year. I have actually never used butternut squash in baking before, but I was very happy with the result! This cake was so delicious! My son and I have been baking a lot together and this was a fun experiment! The recipe is like a zucchini bread, just using grated butternut squash instead of zucchini. We’ll be definitely making this cake again!

Butternut Squash Spice Cake

  • 3 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp vanilla extract
  • 1 cup olive oil
  • 2 cups coconut sugar
  • 2 lg eggs
  • 2 cups shredded butternut squash
  • optional: chocolate chips, raisins or chopped nuts

-Combine flour, baking powder, soda and salt.

– Whisk together, the oil and sugar then add the eggs. Add the spices, vanilla extract and the butternut squash. Add the flour and stir until well combined.

– Fill into prepared loaf pan of about 28 cm.

-Bake in preheated, 350 F oven for about 60 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula

Coconut Pineapple Cake

This is a super delicious coconut cake, with little pieces of pineapple and a hint of coconut liquor! I love these tropical flavors!

IMG_3087

Some of our spring flowers!

IMG_3091

 

IMG_4425

 

IMG_4424

 

Coconut Pineapple Cake

  • 125 g butter, soft
  • 180 g + 1 tbsp honey
  • 1 tbsp vanilla extract
  • 150 g finely shredded unsweetened coconut
  • 175 ml coconut milk
  • 5 tbsp coconut liquor
  • 4 egg whites
  • 1 pinch of salt
  • 250 g unbleached all-purpose flour
  • 2 tsp baking powder

-Line a 28-30 cm loaf pan with parchment paper. Preheat oven to 350F/180C.

-Whisk together the butter, honey and vanilla. Add the coconut and milk.

-Whisk egg whites with the salt until stiff peaks form, add the honey and whisk until well combined.

-Combine flour and baking powder. Add flour alternately with the egg whites, just a little at the time, folding it into the butter mix. Just until well combined.

-Fill into prepared loaf pan. Bake for 30 minutes.

Top layer:

  • 120 ml coconut cream, thick part from a can of coconut milk or tetra pak
  • 30 g butter, melted
  • 100 g honey
  • 100 g finely or medium shredded unsweetened coconut
  • 3 tbsp coconut liquor
  • 100 g very finely chopped pineapple pieces

-Mix everything together.

-Take the cake out from the oven and spread the top layer onto cake, return to oven for another 20 minutes or until tester inserted into middle comes out clean.

-You might have to cover the cake with aluminum foil if the top layer gets dark/brown to quickly.

-Let cool completely.

-Tip: I’ve also made this cake using coconut sugar for the bottom layer, and I used honey for the top. Tastes delicious!

IMG_4421

 

I wish you all a lovely Mother’s Day weekend!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian