Some days you just need a Cake and cuppa. Butternut Squash and Raisin cake, with Orange and Vanilla bean frosting. 

Seriously though. Is there anything that beats a big slice of cake and a cup of your favourite tea? It’s the remedy to a whole host of life’s little niggles… comfort food at it’s absolute best. And a sugar rush to boot. Mind if I have another slice?

This little beauty was inspired by a whole host of baby Butternuts I got at the Farmers market this week. Have I mentioned how much I love Farmers Markets? I did kind of rip off a carrot cake a little. But in my opinion this baby is better. I also added my latest spice obsession, cardamom. Seriously. I’ve only ever used it in spicey dishes. This has to be my new love to add to desserts and smoothies and cookies. Try it. Sprinkle this magic everywhere.

Makes one deep 6 inch cake


1 cup grated Butternut

1 cup Almond milk

1 Tsp Apple Cider Vinegar

1/3 Cup Oil – I used Avocado

1/2 Cup Brown Sugar

1/4 Cup Organic sugar

1  1/4 cup flour

2 tsp Baking powder

1/2 tsp Baking soda

Pinch of Salt

1/2 tsp Vanilla paste

1 1/2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Ground Cardamom

1/2 cup Raisins

1/4 Cup Pecans (chopped )*** optional.
Pop the oven on 350°.  And grease your cake pan with a little oil.

Pour the Almond Milk into a jug and add 1tsp apple cider vinegar. Leave that to sit for a while.

Measure out your flour, baking powder , baking soda salt and spices into a bowl and whisk everything dry together.

At this point your almond milk will have curdled a little, add in the oil and the sugar and give eveything a wisk.

Slowly incorporate your wet mix into your dry mix, whisking a little as you go. Then stir in the raisins, butternut and pecans if using.

Pour this into the cake tin and bake for 30-40 minutes or until a skewer comes out clean.

Leave this to cool before icing.
Icing recipe:

1/4 Cup Earth balance or spread of choice

2 Cups Powdered sugar / icing sugar

Zest of 2 oranges and juice.

1/4 Tsp Vanilla paste

Almond milk if needed.

Soften the earth balance and beat in powdered sugar. Add orange zest, juice and  vanilla and keep beating . If mix is a little dry add a splash of Almond milk.

Wait until the cake is cooled completely and then ice away!

I decorated this cake with edible flowers and another sprinkle of raw butternut to keep it nice simple and rustic.

Enjoy !

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