Vegan Gluten Free Butternut Cake

Butternut Cake

A little baking inspiration!


  • 2 cups chickpea flour sifted
  • ½ cup coconut blossom sugar
  • 1T cinnamon
  • ¼t clove
  • Pinch of salt
  • 1 cup aquafaba (liquid with tinned chickpeas)
  • 1 cup butternut puree cooled
  • 1 cup mylk
  • 1 vanilla pod
  • Juice and zest of 1 lemon
  • 4T coconut oil melted


  1. Mix all the dry ingredients in a big mixing bowl
  2. Whip the aquafaba to a stiff peak
  3. Combine the butternut puree, mylk, melted coconut oil, vanilla pod, lemon zest and juice
  4. Mix by hand the butternut mix with the dry ingredients
  5. Gently fold the aquafaba into the cake mix and then pour the mix into a non stick loaf pan
  6. Heat oven to 180°C and bake for 25 to 30 minutes

Note: Drizzle with warmed honey, cinnamon, and lemon zest as an alternative option



Recipe courtesy Carmen Potgieter


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