By wallflowerkitchen.com
Vegan Butternut Squash & Orange Cake
Instructions
Prep:20minCook:25min
The perfect vegan cake for Autumn. This spongey, fluffy cake is sandwiched together with a fresh orange & almond frosting.
Updated at: Wed, 11 Dec 2024 09:18:07 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories347.7 kcal (17%)
Total Fat12.1 g (17%)
Carbs54.3 g (21%)
Sugars18.9 g (21%)
Protein6.6 g (13%)
Sodium204.9 mg (10%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
100gground almonds
80mlalmond milk
or more if needed
1 tspvanilla extract
1 tspcoconut oil
unmelted
0.5juice of lemon
1 Tbspmaple syrup
Marmalade
I used a 100% fruit variety
180mlalmond milk
1 tspapple cider vinegar
400gplain flour
OR spelt
2 tspbaking powder
½ tspbicarbonate of soda
1 tspground cinnamon
1 tspground mixed spice
or pumpkin pie spice mix
salt
110gbutternut squash purée
1orange
zest of, large
180mlmaple syrup
60mlmild olive oil
or coconut oil
Instructions
View on wallflowerkitchen.com
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