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You are here: Home / Cake / Quick Spelt Butternut Squash Cake

Quick Spelt Butternut Squash Cake

Updated 25 January 2019 Published 12 October 2013 30 Comments

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Quick Spelt Butternut Squash Cake - Fab Food 4 All

Quick Spelt Butternut Squash Cake

I often make Butternut Squash Soup and don’t like to tamper with the quantity of ingredients in it, so I found myself with a hunk of spare Butternut the other day and my husband suggested I made a cake with it. I had actually been toying with this idea myself (he won’t believe me) as these beauties are so very sweet and perfectly suited to cake making.

After a quick check of the fridge and the cupboards I realised I had the perfect ingredients for something similar to a carrot cake. I’ve never made a carrot cake but have always wanted to! I researched carrot cakes and then came up with my own Quick Butternut Squash Cake, most people on forums seemed agree that wholemeal was best so I decided to go one better and use Wholegrain Spelt Flour as I love it for both its flavour and health benefits.

Quick Spelt Butternut Squash Cake - Fab Food 4 All

I was over the moon with the result of this very quick to put together cake. It’s perfect for making when you are having visitors for tea and equally good served as a dessert. The air is just filled with a perfume of butternut squash and orange and the taste is even better! For something so delicious you really wouldn’t know how easy it is to make (which is my favourite kind of recipe)! From now on, I’m going to purposely leave a small chunk of Butternut Squash behind when I’m cooking so that I can make this delicious cake again.

This recipe was previously published in Great British Chefs!

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Quick Spelt Butternut Squash Cake

A moist delicious butternut squash cake, studded with sultanas and crystallised ginger then topped with a zesty orange cream cheese frosting.
Course Snack
Cuisine British
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 6
Author Camilla

Ingredients

  • 75 g Wholegrain spelt flour
  • 1 ½ tsp Baking powder
  • 1 tsp Ground allspice
  • 160 g Butternut squash grated
  • 75 g Light Brown Muscovado Sugar
  • 75 g Softened butter or buttery spread
  • 2 eggs medium
  • 50 g Sultanas I plump mine in boiling water & pat dry
  • 5 – 10g Crystallised ginger finely chopped
  • Grated zest of an orange
  • 1 tbsp Orange Juice
  • For frosting:
  • 50 g Icing sugar
  • 135 g Cream cheese
  • 2 tbsp Orange juice
  • Decoration:
  • Zest of an orange

Instructions

  • Pre-heat oven to 190°C
  • Line a 20cm round shallow tin with baking paper and grease.
  • Sieve flour, baking powder and allspice into a bowl.
  • Add the butternut squash, Muscovado sugar, butter, eggs, sultanas, crystallised ginger, orange juice and zest then whisk (by hand) together until blended.
  • Pour into the tin and level.
  • Bake in the centre of oven for 20 - 25 mins until a skewer inserted comes out clean.
  • Allow to cool for 10 mins in tine before transferring to a cooling rack.
  • Beat together the icing sugar, cream cheese and orange juice to form the frosting.
  • Spread over the cake when cool and decorate with orange zest strands.

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Reader Interactions

Comments

  1. Martina Evans

    23/10/2015 at 9:41 am

    This is such a unique recipe – I love it! I really like the fact that you used butternut squash. I usually just eat mine in or with a meal. But never in a cake! However, I think I should 🙂

    Reply
    • Camilla

      24/10/2015 at 3:07 pm

      Thanks Martina it really is lush;-)

      Reply
  2. Paul Wilson

    12/10/2015 at 12:08 am

    Just thing to go with my tea.

    Reply
  3. bev

    15/03/2015 at 1:03 pm

    looks delicious

    Reply
  4. William Gould

    11/11/2014 at 6:18 pm

    I don’t think I’ve ever had butternut squash in anything!

    Reply
  5. Paul Wilson

    19/09/2014 at 1:22 am

    The squashes are nearly ready in the garden, have to give this a go.

    Reply
  6. Ursula Hunt

    11/08/2014 at 1:20 pm

    nice looking and moist cake

    Reply
  7. Bev

    01/08/2014 at 12:27 pm

    Very creative

    Reply
  8. Heather Haigh

    05/07/2014 at 12:07 am

    I love ‘hiding’ fruit and veg in my cakes. Not tried one with butternut squash. Yet.

    Reply
    • Camilla

      05/07/2014 at 10:49 am

      Definitely worth trying:-)

      Reply
  9. Angela Burgess

    08/02/2014 at 8:59 am

    Lovely recipe

    Reply
  10. Tracy Nixon

    11/11/2013 at 2:55 am

    I made this cake yesterday for the second time with my kids help! It turned out much better than I thought and we enjoyed a slice with a nice warm cup of tea after watching the Rememberance parade through our town centre. It was really cold out so we looked forward to our cake when we got home!

    Reply
    • Camilla

      11/11/2013 at 10:52 pm

      So glad you enjoyed it:-)

      Reply
  11. Kirsty Fox

    09/11/2013 at 6:07 pm

    That looks lovely, it’s making my tummy rumble!

    Reply
    • Camilla

      09/11/2013 at 9:58 pm

      Thank you, it’s so simple and yet do delicious:-)

      Reply
  12. C Parkin

    30/10/2013 at 8:06 am

    Looks delicious, will have a go at making this at the weekend

    Reply
    • Camilla

      30/10/2013 at 7:26 pm

      Great, do let me know how you get on:-)

      Reply
  13. Beth Young

    16/10/2013 at 11:04 am

    This looks fantastic! Love the idea of the butternut squash! Will be trying it out on my Italian friends this week!

    Reply
    • Camilla

      16/10/2013 at 11:25 pm

      Do let me know how you get on:-)

      Reply
  14. prwilson

    16/10/2013 at 1:19 am

    Spelt is much underused in my opinion.

    Reply
  15. Irene Wright

    15/10/2013 at 4:39 pm

    looks lovely – good enough to eat all by myself. Will definitely try this one out. Never baked with spelt before but there’s always a first time for everything.

    Reply
  16. Tina Jui

    14/10/2013 at 11:15 pm

    I’ve been seeing a lot of spelt breads and cake lately, and have been thinking about it a lot. How does it bake? I’ve never used it before. Any tips?

    Reply
    • Camilla

      15/10/2013 at 8:50 am

      I’ve just found it behaves in the same way aw wheat flour so no special attention needed:-)

      Reply
  17. Ursula Hunt

    14/10/2013 at 2:05 pm

    Good to see more recipes using spelt

    Reply
  18. Maya Russell

    13/10/2013 at 7:03 am

    It looks lovely. I’ve never made a cake with spelt flour, only bread.

    Reply
    • Camilla

      13/10/2013 at 1:10 pm

      Thanks, it’s is very versatile:-)

      Reply
  19. Tracy Nixon

    13/10/2013 at 5:06 am

    Ohhh your cake looks mouthwateringly good! I checked out Great British Chef – what a great site! Thanks for sharing!

    Reply
    • Camilla

      13/10/2013 at 1:12 pm

      Thank you, glad you enjoyed finding Great British Chefs:-)

      Reply
  20. tinkertink2010

    12/10/2013 at 9:35 pm

    Looks lovely. Could you add some chopped nuts as well or would it not go? That orange frosting looks fab! I would so lick the bowl! 😉 xoxo

    Reply
    • Camilla

      13/10/2013 at 1:13 pm

      Oh that would be good, if I’d have had Walnuts I would have put those in too:-)

      Reply

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