Vegan Squash, Coffee and Walnut Cake
- 1 small to medium squash (I used Hokkaido, Uchiki Kuri, or even a butternut would work equally well)
- 300g spelt flour
- 100g sugar
- 2tsp baking powder
- 1tsp baking soda
- 2tsp vanilla extract
- 6tbsp sunflower oil
- 200ml hazelnut milk
- 100g walnuts, chopped
- 12 walnut halves
- 400ml strong coffee (espresso)
- 100g icing sugar
- Cut the squash in half, scoop out the seeds and cut into 1cm slices.
- Place on a baking tray, drizzle with a little olive oil and roast in a preheated oven for 20 minutes at 180 degrees.
- In the meantime sift the flour, baking powder and baking soda and set aside.
- Purée the squash and mix with the sugar,1 tsp vanilla extract, oil and 200ml of the coffee.
- Gradually add the flour and milk and mix gently (don't overmix).
- Lastly, stir in the chopped walnuts.
- Place into an 11 inch spring form and bake at 180 degrees for about 45 minutes, until a skewer inserted comes out clean.
- You may have to cover the cake with tin foil or another tray after a while to stop the from burning or drying out too much.
- Melt the coconut cream and the remaining 150ml of coffee over low heat.
- In a mixing bowl gradually sift in the icing sugar and add the remaining 1tsp vanilla extract until a homogeneous icing is produced.
- Spread over the cake and top with the walnut halves.
- Use a very small squash (~400g) and add 2-3 beetroot to the oven (and purée)
- Add 60g cocoa powder to the cake base.
- Gently melt 100g dark chocolate and add it to the icing.