Summer Squash Sweet Cake
We all have gardening friends, right? Right. And what do they bombard us with ever summer? Squash, zucchini, and tomatoes! Frankly, I don't have any problem devouring all the tomatoes, but the squashes...well, I can admit I get tired of them pretty quick. Steven's folks, as well as various friends, bring us squash every time we see them. God bless them for the free food, but damn, I've got squash coming out my ears! I feel bad just throwing it away, so I got to thinking there just had to be a summer squash sweet bread recipe out there just like there are zucchini and pumpkin bread recipes. Low and behold, I found one and then veganized it.
This is a very sweet bread, hence why I called it a cake, so just be prepared. I omit the spices because I have to be in the mood for cinnamony things, but if you're looking for something more like a traditional zuchini bread then add the spices. Otherwise, you'll have just a simple buttery, vanilla, slightly coconuty cake. I'm pleased to introduce Steven's new favorite baked good. He loves it!
This is a very sweet bread, hence why I called it a cake, so just be prepared. I omit the spices because I have to be in the mood for cinnamony things, but if you're looking for something more like a traditional zuchini bread then add the spices. Otherwise, you'll have just a simple buttery, vanilla, slightly coconuty cake. I'm pleased to introduce Steven's new favorite baked good. He loves it!
Ingredients:
- 3 Tbs flax seed meal + 9 Tbs. hot tap water*
- 1 Tbs vanilla extract
- 1 cup canola oil or coconut oil (if you have it, use coconut oil)
- 2 cups grated yellow squash
- 2 cups white sugar
- 3 cups all purpose flour
- 1.5 tsp. kosher salt
- 1 Tbs. baking powder
- Optional: 2 tsps each cinnamon and nutmeg
*Grind whole flax seeds in electric coffee grinder to make meal. Mix water with flax meal, and wisk to combine. Mixture will become thick and gelatinous, just like raw eggs.
Directions:
Pre-heat oven to 325 degrees F.
Prepare flax meal/water mixture.
In another bowl, combine flour, salt, and baking powder (and spices, if using). Set aside.
In a large bowl, add flax/water mixture, sugar, oil, and vanilla. Beat until thoroughly combined with either hand mixture, or Kitchen Aid stand mixer. Add flour mixture to wet mixture in three parts, or so, being careful to not over mix. Add grated squash, and combine (I usually do parts like this by hand).
Grease either a bundt pan, or loaf pan, and pour mixture evenly to distribute. Bake for about 55 minutes, or so, until slightly golden brown at top and toothpick test comes out pretty clean. Let sit for about 5-10 minutes, and then release cake onto cooling rack, or cake stand, to thoroughly cool.
Prepare flax meal/water mixture.
In another bowl, combine flour, salt, and baking powder (and spices, if using). Set aside.
In a large bowl, add flax/water mixture, sugar, oil, and vanilla. Beat until thoroughly combined with either hand mixture, or Kitchen Aid stand mixer. Add flour mixture to wet mixture in three parts, or so, being careful to not over mix. Add grated squash, and combine (I usually do parts like this by hand).
Grease either a bundt pan, or loaf pan, and pour mixture evenly to distribute. Bake for about 55 minutes, or so, until slightly golden brown at top and toothpick test comes out pretty clean. Let sit for about 5-10 minutes, and then release cake onto cooling rack, or cake stand, to thoroughly cool.
Claire's notes: I've made this twice and did not have a totally clean release from the bundt pan either time. You might want to grease and flour your pan to be extra careful.
