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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


  • 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.