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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
Keyword Butternut Squash, cake, orange
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Camilla


  • 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


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