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Vegan Butternut Squash & Orange Cake
WALLFLOWER KITCHEN20Ingredients
45Minutes
230Calories
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Ingredients
US|METRIC
10 SERVINGS
- 180 mL almond milk
- 1 tsp. apple cider vinegar
- 400 grams spelt flour
- 1 tsp. ground cinnamon
- 1 tsp. mixed spice (ground, or pumpkin pie spice mix)
- 1 pinch salt
- 2 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 110 grams butternut squash (purée*)
- 1 Orange (large)
- 1 tsp. vanilla extract
- 180 mL maple syrup
- 60 mL olive oil
- 100 grams ground almonds
- 80 mL almond milk (or more if needed)
- 1 tsp. vanilla extract
- 1 Tbsp. coconut oil
- 1/2 lemon
- 2 Tbsp. maple syrup
- marmalade (I used a 100% fruit variety)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium250mg7% |
| Protein3g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars19g |
| Vitamin A25% |
| Vitamin C35% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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