Squash Cakes


Ever so inventive, the busy baking mom at No Whey Mama created this squash cakes recipe to use up some frozen winter squash, and to sneak in a little nutrition.

Special Diet Notes: Squash Cakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Squash Cakes
Serves: 18 cakes
  • 1 cup white flour
  • ½ cup whole wheat flour
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 twelve-ounce box of frozen winter squash, thawed
  • ½ cup canola oil
  • 2 eggs, beaten
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ cup dairy free chocolate chips, chopped nuts, or raisins
  1. Preheat the oven to 375 degrees.
  2. Grease or line muffin tins.
  3. Sift together the flour, salt, sugar, and baking soda.
  4. Mix together the squash, oil, eggs, and spices.
  5. Combine the wet ingredients with the dry ingredients. Stir in the chips, nuts, or raisins.
  6. Pour into the muffin tins and bake for 15-20 minutes.
  7. Frost with icing or glaze, if desired.
  8. Makes 18 cakes.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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