Fluffy Butternut Squash Coffee Cake

Marie Dorfschmidt



Instagram: @therawberry | Blog: therawberry.de/en | yourfoodphotos.com


250 g butternut squash

150 g maple syrup

70 g melted coconut oil

1 tbsp apple cider vinegar

200 g wholemeal spelt flour

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

Pinch of salt



1. Wash and peel the squash. Cut into bite-sized pieces.


2. Take a medium pot and fill with about 2 inches of water. Bring to boil.


3. Preheat the oven to 350°F.


4. Insert a cooking sieve to the pot and add the pumpkin. Let cook for 15 minutes with the lid closed.


5. Remove the squash and blend in a blender until you have a smooth puree.


6. Add the puree to a mixing bowl and combine with all the other wet ingredients.


7. In a second bowl combine all the dry ingredients.


8. Gently fold both mixtures together by using a spoon or a spatula.


9. Grease a standard-sized square cake pan with coconut oil.


10. Add the cake batter and put it into the oven for about 45 minutes.


11. Let cool on a cooling rack for at least 15 minutes before cutting.

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