Butterscotch Squash Coffee Cake with Maple Glaze

For the cake:

• 2 cups spelt flour
• 3 tablespoons flaxseeds, ground
• 2 teaspoons cinnamon, ground
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon nutmeg, ground
• 1/4 teaspoon allspice
• 1/4 teaspoon sea salt
• 1 1/4 cups buttercup squash purée
• 1/2 cup grapeseed oil
• 1/2 cup pure maple syrup
• 3 tablespoons instant coffee granules
• 1 tablespoon apple cider vinegar
• 1 tablespoon ginger purée (peel and grate on a fine grater)
• 2 teaspoons pure vanilla extract
• 1/2 cup toasted unsalted pecans, chopped (optional)

For the glaze:

• 1/4 cup and 2 tablespoons coconut oil
• 3/4 cup full-fat coconut milk
• 1/4 cup and 2 tablespoons pure maple syrup
• 1/4 cup and 2 tablespoons buttercup or butternut squash purée
• 1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350°F. Grease a 9-inch Bundt pan.
2. Prepare glaze: In a medium saucepan on medium, melt coconut oil. Whisk in remaining glaze ingredients and bring to a simmer for about 8 minutes, whisking occasionally, until thick enough to coat the back of a spoon. Set aside to cool for about 1 hour, 30 minutes, stirring occasionally.
3. Meanwhile, in a large bowl, combine flour, flax, cinnamon, baking powder, baking soda, nutmeg, allspice and salt.
4. In a small bowl, whisk together squash, grape seed oil, cup maple syrup, coffee, vinegar, ginger, vanilla and water. Add wet to dry ingredients and mix well. Pour into prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into cake comes out clean. Set aside to cool in pan.
5. Invert cake onto a plate and lift off pan. Drizzle with half of glaze, sprinkle with pecans then drizzle with remaining glaze.

Notes

For squash purée, peel and roast buttercup or butternut squash, then purée in a food processor; or use canned unsweetened butternut squash purée.

Looking for other delicious plant-based desserts? You’ll love our lazy susan peach cobbler and our cinnamon bun cookies!