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butternut squash cake

Butternut squash cake

Mandy Mazliah
This delicious recipe for butternut squash cake is a great way to use up an autumn bumper crop of squash or pumpkin.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
To cook the squash 15 mins
Total Time 1 hr 15 mins
Course Cake
Cuisine British
Servings 12


  • Half a medium-sized butternut squash or a 400g tin of pumpkin puree chopped into 2cm cubes
  • 100 g caster sugar
  • 100 g unsalted butter or dairy free spread
  • 100 g ground almonds
  • 100 g plain flour
  • 2 large eggs or 2 flax eggs* beaten
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tbsp lemon juice

To decorate

  • 200 g icing sugar
  • ½ tsp ground cinnamon
  • 1-2 tbsp cold water
  • handful pecan nuts broken into pieces


  • Boil or steam the butternut squash until soft, then mash or purée until soft. Set aside and allow to cool.
  • Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Grease and baseline a 20cm cake tin or a bundt tin.
  • Cream together the 100g caster sugar and 100g butter or dairy free spread with a wooden spoon or an electric beater. Add 2 beaten eggs or flax eggs*, along with a spoonful of the ground almonds, 1 tsp baking powder and ½ tsp bicarbonate of soda. Beat well.
  • Then add the squash or a 400g tin of pumpkin puree and 1 tbsp lemon juice. Stir well. Mix in the rest of the almonds (up to 100g) and 100g plain flour. If the mixture feels too thick add a little of the water you used for steaming the squash or a tbsp milk.
  • Put the cake mixture into a tin and bake for 45 minutes until a skewer or knife inserted in the centre comes out clean. Leave in the tin for 5 minutes then carefully turn out onto a wire rack. This cake is delicious warm but if you're adding icing leave it to cool first.

To decorate

  • Sift 200g icing sugar and ½ tsp ground cinnamon together into a mixing bowl. Add 1 tbsp cold water and stir. Gradually add the rest of the water until you have the right consistency - you are looking to drizzle it over the cake.
  • Drizzle the icing over the cake and add crumbled pecan nuts if liked. Allow to set then serve.


*To make two flax eggs mix 2 tbsp ground flax seeds (linseeds) with 4 tbsp cold water and set aside for five minutes to thicken.
Keyword butternut squash cake
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