Raw Butternut Squash Cake

I love incorporating vegetables wherever possible, even desserts! This recipe is adapted from the Unconventional Baker website.  The quantities below fit a 6inch springform cake tin, but the recipe can be scaled up or down for other sizes using a conversion calculator.


  • ¾ cup walnuts
  • 2 soft medjool dates, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil


  • 1½ cups raw butternut squash, rough chopped (peeled and de-seeded)
  • 4 tbsp coconut oil
  • 4 tbsp maple syrup
  • 2 tbsp orange juice
  • 1 tbsp tapioca starch
  • 2 tsp rose water
  • ¾ tsp salt
  • ½ tsp cardamom (or cinnamon)


Top with whatever you have in the cupboard. I’ve used pumpkin seeds, pistachios and edible rose petals, but you can use whatever nuts, seeds and fruit you have to hand.


Process all the crust ingredients in a food processor into a fine sticky crumble. Transfer into a 6″ springform pan and press down into a flat crust. Freeze while working on the next step.

Blend all the filling ingredients together in a food blender until smooth. Transfer into the springform pan over the crust. Smooth out the top. Decorate with desired toppings. Freeze for 5-6 hours or overnight to allow cake to set.

To serve, carefully remove out of the pan and thaw out slightly (it may need to be left out for half an hour or so before eating. Leftovers can be stored in the freezer.  like to freeze individual slices so I have a treat on hand when needed.


  • One cup of butternut squash provides a whopping 437% percent of your vitaminA needs for the day, as well as 52% of vitamin C.
  • Butternut squash is also an excellent source of potassium, bringing in 582mg per cup, which is more than a banana.
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