Layer Cake with Butternut Squash and Maple Syrup

One 6-inch, two-layer cake

Two 6-inch cake pans

Cake:

One and a half cups all-purpose all-purpose organic whole wheat pastry flour

One cup of brown sugar or maple syrup

two tablespoons of cinnamon

1 1/2 tsp baking soda and 1 tsp ground ginger

One teaspoon of baking powder

Half a teaspoon of sea salt

3/4 cup of butternut squash puree

1/4 cup of melted avocado or coconut oil

1 tablespoon of real vanilla extract

Two teaspoons of maple extract

Use 1/2 cup plus 2 tablespoons of plant-based milk (I used Oatly, but feel free to use any other

type).

Two tsp of vinegar from apple cider


Decorating:


Frosting:

1 1/2 cups vegan butter, I used Earth Balance (at room temperature)

2 Tbsp oat milk (I used Oatly, but you can use what you prefer),

add 1 more Tbsp if needed if the frosting comes out too stiff

1 Tbsp maple syrup

1 tsp pure vanilla extract

1 tsp maple extract

4 cups powdered sugar

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. Apply nonstick spray to the pan's sides and parchment paper.

In a large bowl, thoroughly mix flour, baking soda, spices, salt, and sugar. In a small bowl, whisk together the squash, oil, maple extract, vanilla extract, and milk until thoroughly combined.

Then, whisk into the flour mixture until thoroughly incorporated. Add cider vinegar and whisk until batter is fully blended and pale swirls form.

Pour cake batter into the prepared pans and bake for about 30 minutes, or until a tester put into the centre comes out clean with a few crumbs attached. Take it out of the oven.

Cakes should cool fully in a pan on a rack, approximately
After about an hour, fully cool the cakes in a pan on a rack. To release, cut along the pan's sides. After transferring the cakes to two plates, remove the parchment paper.

Beat the butter, milk, vanilla, maple syrup, and extract together until frothy to make the frosting.

One cup of powdered sugar at a time should be added, and the frosting should be thoroughly blended, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

When it's time to freeze, After placing one cake layer on a dish, cover it with a 1/2-inch-thick coating of frosting.

Top with the following layer of cake.

After evenly spreading the remaining frosting over the cake's top and sides, put the remaining frosting in a pastry bag and use it to adorn the top. I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top!

After serving, savour the cake!

Any cake that is left over can be kept in the fridge covered for up to a week.

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