Butternut Squash Cakes (dairy free)

recipe image

  • Makes
Creator Notes

At any time after I originate these, I issue I’m going to never originate them again, until I am craving something sweet and there might be a vegetable or fruit that goes to bustle out rapidly, so I originate them again. They are yummy and moist, with a supreme, light texture and an ideal-making an try aroma. Everything about them is upright, even their dietary price. They are tremendous for breakfast, as a snack, or something sweet and wholesome to thrill in alongside with your tea. My web site visitors continuously explicit remorseful about when they’ll no longer end though-provoking them. They are so upright, it be laborious to end. Below is my in vogue recipe for the desserts – the fully thing I substitute is the vegetable, reckoning on what I no doubt delight in readily on hand: it might perchance perhaps even be butternut squash, or carrot, or both. After I made them with Granny Smith apples – they were appetizing! The tremendous section is that it fully takes ten minutes to manage them. —Shelly’s Humble Kitchen


  • 1/2 cup

    cane sugar

  • 1/2 cup

    agave nectar

  • 1/2 cup

    canola or vegetable oil

  • 2

    tremendous organic eggs

  • 1 cup

    whole wheat flour

  • 1 teaspoon

    baking soda

  • 1/2 teaspoon

    sea salt

  • 1/2 teaspoon


  • 1/2 teaspoon

    original ginger, grated (non-significant)

  • 2 cups

    butternut squash, grated

  1. Preheat the oven to 350°F. Line a 12 muffin tin with muffin liners.
  2. In a tremendous bowl, mix the sugar, agave, sugar, oil and eggs, and beat until the combination is successfully blended.
  3. Sift the flour and the baking powder into the bowl. Add the the relaxation of the substances (cinnamon, salt, ginger and squash) and stoop all the pieces alongside with a wood spoon.
  4. Occupy every muffin cup with 1/4 cup batter. Bake until a toothpick inserted in heart of a muffin comes out tidy, 23 to 25 minutes. Support desserts warm or at room temperature.

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