Butternut squash + Mandarin Cake GF/Vegan

Oh pretty cakes. How you make me swoon. I love nothing more than baking desserts with interesting and inviting flavors. Warming spices mixed with the fresh citrus punch. Creamy and sweet roasted squash make this cake moist and fluffy. The perfect texture. Topped with springs best edible flowers. This cake is Spring and Winter having a love affair. Enjoy every last slice. xo

The Goods :: 

3/4 cup nut milk
1 tsp apple cider vinegar
2¼ cup Gluten Free Flour Mix
1 tsp ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
A pinch of salt
2 tsp baking powder
½ tsp Baking soda
1/2 cup butternut squash purée from a freshly roasted Butternut squash
Zest of 2-3 mandarins or tangerines
1 tsp vanilla extract
3/4 cup maple syrup
1/4 cup olive oil
Orange or Mandarin Marmalade 

For the filling & Frosting :: 

1 2/3 cups raw unsalted cashews, covered in water and soaked overnight (24 hours is even better)
1/4 cup coconut oil
1/3 cup maple syrup
⅓ cup water
1 tsp vanilla extract or the seeds from a vanilla pod
½ tsp almond extract
⅛ tsp sea salt

Optional :: Dusting of powdered Sugar and Edible Flowers + Pomegranate Seeds 

Get Cooking ::

Preheat the oven to 350 F

 Use coconut oil to grease two cake tins. .

Add the cider vinegar to the nut milk and set aside to allow to curdle. 

Sift the Gluten Free Flour Mix into a mixing bowl and discard any large granules left in the sieve. Mix in the spices, salt, baking powder and Baking Soda. 

In a separate bowl, mix together the nut milk and apple cider vinegar, squash purée, mandarin zest and juice, vanilla, maple syrup and olive oil. Add the wet ingredients to the dry and mix until well combined. 

Evenly pour the mixture into the two cake tins and bake on the middle shelf for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean. Leave the cake layers to cool at room temperature and then place in the freezer for 10-15 minutes to cool completely before decorating. 

Meanwhile, make the cashew buttercream by mixing all ingredients in a vitamix until creamy. 

Remove the cake layers from the freezer and coat one side with the marmalade and the other with the Cashew Buttercream. Be as generous as you like! Sandwich together and serve.
Optional: Spread buttercream along he edges of the cake, dust with powdered sugar and cover in edible flowers. 

A little note on how to roast your Butternut Squash :: 
To make butternut squash purée, simply peel and dice approx ⅓ of a butternut squash. Roast in the oven with a sprinkle of coconut sugar  until golden and beautiful.  Puree in blender or food processor.