This delicious vegan summer squash cake is tender, moist and loaded with nutritious yellow squash. Top it with a scrumptious vegan pineapple glaze!
After I’ve grated the yellow squash, measured the flour, the baking powder, and the baking soda. After I’ve finished pouring the oil and the sugar and the vanilla into the bowl to create an unholy-looking mess. After I’ve shoveled spoonfuls of the batter into my mouth because it’s so tasty and nearly finished baking the goddamn cake, I start to agonize. Should I be baking this cake at all? Is there any way on earth I will be able to exercise moderation with this one?
The answer, even in my heart, is a pretty cocky “no.” But then it’s not that hard to convince yourself that a cake with a vegetable baked inside it and a fruit on top could be anything but good.
And it is, oh, it is.
I created this yellow squash cake years ago when I had a bounty of this delicious veggie on hand and because I never can get enough of squash-based desserts, like this incredible vegan zucchini bread and this vegan zucchini cake.
The cake lives up to every expectation. It flecks the cake with pale, yellow tendrils, and the icing has these tasty little bits of pineapple in it that will make your tastebuds dance. The coconut oil gives the whole thing a certain je ne sais quoi.
I know you have a ton of squash (zucchini works in this recipe too) sitting in your refrigerator now, so there’s really nothing standing between you and this cake. I’ll get out of the way now.
Why you will love this cake
- Moist, tender and absolutely delicious. If you have baked cakes with summer or winter squash before, you know that special something these veggies add to the cake. The yellow squash makes the cake melt-in-the-mouth tender and quite exquisite. The pineapple glaze, so easy to make, adds even more yumminess.
- Easy, one-bowl recipe. The batter comes together in one bowl and all you need to do is dump the ingredients in and mix it all up.
- Soy-free, nut-free and can be wholegrain and naturally sweetened. I usually make this cake with whole wheat pastry flour and I’ve made it with maple syrup instead of sugar (I used sugar this time). It works nicely with the wholegrain and maple syrup and makes a healthy-ish dessert even healthier.
- Perfect for after-school snacks or guilt-free treat. The healthfulness of this cake makes it perfect for kids (who don’t need to know the cake is loaded with veggies) and for anyone watching their health.
Ingredients
Skip to the recipe card below for exact quantities of each ingredient.
For squash cake
- Flour. You can make this cake with all-purpose flour, whole wheat pastry flour, or with a 50-50 mix of all-purpose and whole wheat flour.
- Leavening: baking powder and baking soda
- Ground cinnamon
- Yellow squash. Yellow squash is absolutely fabulous is savory recipes like this squash and rice pudding and this vegan squash casserole. It shines in this dessert recipe as well. You can use zucchini instead, if that’s what you have.
- Coconut oil. I love coconut oil in this recipe because it adds a nice flavor. You can use MCT oil or any neutral vegetable oil, including grape seed oil and avocado oil.
- Sugar (or maple syrup). I used turbinado sugar this time but maple syrup is great in this recipe as well. Use any granulated sugar of your choice.
- Applesauce. This adds more moisture and tenderness to the cake.
- Vegan yogurt. You can substitute non-dairy milk mixed with a teaspoon of apple cider vinegar.
- Pure vanilla extract
For the icing:
- Vegan butter
- Powdered sugar. Maple syrup works here too.
- Crushed pineapple. I use canned crushed pineapple with a few chunky bits. You can make your own if you want to.
Recipe FAQs and Troubleshooting Tips
No! The skin of the squash, like the skin of zucchini, is soft and will cook up nicely in the cake.
Yes, but the batter may be a bit much for a standard loaf pan, and dividing between two pans will result in a short loaf. You can use an 8-inch square pan, or any cake pan or glass baking pan.
Absolutely. The glaze adds more dimension and makes the cake even more tender, but the cake is also delicious without it.
The glaze most likely curdled because all your ingredients were not at room temperature. But don’t worry–set the bowl with the glaze over a pan with hot water (like a double boiler) until it’s quite loose. Remove from the double boiler, let it stand a bit, then whisk again. Voila, no more curdling!
Storage instructions
- Refrigerate: Refrigerate the squash cake in an airtight container for up to a week.
- Freeze: The cake freezes nicely in a freezer-safe container, whole or cut in slices, for up to four months. Thaw fully before eating.
More yummy cake recipes
Vegan Squash Cake (with Pineapple Frosting)
This delicious vegan summer squash cake is tender, moist and loaded with nutritious yellow squash. Top it with a scrumptious vegan pineapple glaze!
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Servings: 16 servings
Calories: 282kcal
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Instructions
Make the cake
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Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare a bundt cake pan or an 8-inch cake pan by oiling and flouring it.
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Place flour, baking soda, baking powder, cinnamon and salt in a bowl. Whisk.
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Add in the wet ingredients: sugar, grated squash, applesauce, vegan yogurt and pure vanilla extract.
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Use a spatula to mix until the batter comes together with no dry flour. Let the batter stand five minutes, then mix quickly once again. The batter will look a bit thick but that’s okay. The yellow squash will release its juices as it bakes.
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Spoon the batter into the prepared pan. Smooth the top.
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Bake for 45 minutes or until a toothpick in the center comes out clean. Set the cake aside to cool on a rack for 30 minutes. Unmold onto a plate and continue cooling on a rack.
Make the glaze
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To make the pineapple glaze, beat the room temperature vegan butter for a few seconds with an electric beater or whisk.
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Stir in the pineapple and powdered sugar. Mix with a whisk or spoon until a glaze forms.
Recipe notes
- You can skip the glaze if you want to. The glaze adds more dimension and makes the cake even more tender, but the cake is also delicious without it.
Storage instructions
- Refrigerate: Refrigerate the squash cake in an airtight container for up to a week.
- Freeze: The cake freezes nicely in a freezer-safe container, whole or cut in slices, for up to four months. Thaw fully before eating.
Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 155mg | Potassium: 161mg | Fiber: 2g | Sugar: 28g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
