Monday, October 12, 2015

Spiced Acorn Squash Cake with Lemon Cardamom Glaze

Spiced Acorn Squash Cake with Lemon Cardamom Glaze
I’ve just finished my first season of participating in the weekly local farmer’s market where I lovingly created and sold my vegan gourmet burgers, sandwiches, salads, soups, and desserts. Everything was well thought out and oh so time consuming to prepare for just the four hours a week, but I loved it and looked forward to it every Sunday.
There’s something special about arriving to the market and seeing all the other vendors, we’re all setting up - some with their farmed vegetables, honey, cupcakes or prepared food like me, which felt more like a pop up. My town doesn’t have much for vegan options so I felt like spreading the love and goodness of the food. After a couple of weeks, word got around about my delicious, fresh food. I had regular customers that grew weekly and lines that kept my head at the cutting board for what felt like hours, the feedback was warm, enthusiastic and encouraging. Now that the season is over, it’s on for the next big step, which is to continue sharing my food with the local people of my small charming town.

And now on to the cake..

With fall in the air I was in the mood for sweet smells in the kitchen and pumpkin cake. Not having pumpkin around I decided to use the acorn squash I had. When roasted it’s sweet just like pumpkin and makes a wonderful substitute. After roasting it in the oven - puree it in a blender until completely smooth. This cake is moist and spiced just perfectly. No need for flax seeds to bind, the acorn binds it beautifully. If you don’t have acorn squash use pumpkin instead.
1. Use the right measuring cups – dry for dry – liquid for liquid
2. Aerate the flour by stirring it with whisk or fork then dip your measuring cup and wipe off excess with back of knife, spooning flour into the cup is in-accurate for my recipes

Use 6x9 inch loaf pan
prep: roast the acorn squash at 400 degrees until fork tender

Spiced Acorn Squash Cake with Lemon Cardamom Glaze
¾ cup spelt flour
¾ cup whole wheat pastry flour
1 tsp baking powder
½ tsp fine sea salt
½ tsp baking soda
1/2 cup unrefined coconut sugar or Sucanat
1 tsp ground cardamom
¼ tsp ground clove
1 tsp ground nutmeg
1 tsp ground cinnamon
1/3 cup extra virgin olive oil
2/3 cup pureed fresh acorn squash - roasted in oven until for tender then scoop from skin
1/2 cup almond or coconut milk - I used So Delicious
2 tsp organic apple cider vinegar
1 1/2 tsp pure organic vanilla extract

Before you mix the ingredients lightly oil the pan and preheat oven to 350 rack in middle

1. In a medium bowl combine the milk and vinegar set aside
2. Use a large sifter and place it over a large bowl - combine the flours, baking soda, sea salt, baking powder, sugar and spices. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
3. In a separate bowl combine the acorn puree, oil, vanilla extract and mix well then add the non dairy milk and mix again
3.  Now add the wet ingredients to the dry ingredients and mix well using a whisk just until combined – don’t over mix, the batter will be very thick
4. Add quickly to the oiled loaf pan and bake on the middle rack for 38 minutes. A toothpick inserted should come out clean or a few moist bits is fine
5. When done let the cake cool in the pan for 10 minutes on a wire wrack. Then carefully take out of the pan by flipping over onto a plate and then back on to the rack right side up and continue to cool.
6. The cake should be cool before adding topping.

Lemon Spice Glaze  
½ cup organic powdered sugar
¼ tsp cardamamom
¼ tsp cinnamon
1 Tbsp fresh lemon juice
2 tsp non dairy milk

Sift sugar into bowl and add all other ingredients. Drizzle on the cake
Toasted pecans or walnuts for sprinkle


  1. Have you tried GF flours as a replacement? I'd love to make this cake, it sounds wonderful, but I also need it to be GF. Thanks :)

    1. Hi Jessica, I've not tried it so I can't say. you can maybe try it using Bob's Gluten Free blend, instead of trying to come up with your own.

  2. This sounds amazing! I love cardamon, and can hardly wait to try this recipe.


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