Vegan Almond, Squash and Rye Cake

about 12 Portions
Fresh fruit and a taste of almond make for a perfect vegan friendly loaf cake. Ideal for sharing.
Additional information
Know a little more
Picture -
Picture -
How did this recipe go?

Related Recipes

Picture - Hero image


For the Base
300 mlUnsweetened almond milk , or your favourite nut milk
250 gSunflower Oil
350 gSquash , coarsely grated
50 gLinseeds
85 gGround Almonds
330 gRye Flour
4 gGround Cinnamon
4 gGround Ginger
1Dr. Oetker Ground Arrowroot Sachet
4 gDr. Oetker Baking Powder
6 gDr. Oetker Bicarbonate of Soda
0.5 tspDr. Oetker Madagascan Vanilla Extract
300 gLight Muscovado Sugar
25 mlApple Cider Vinegar
For the Frosting
140 gCoconut Oil
125 gIcing Sugar
1.5 tspDr. Oetker Madagascan Vanilla Extract
350 gDairy Free Natural Yogurt
For the berry topping
150 mlWater , cold
1Dr. Oetker Vege-Gel Sachet , half a tsp. Just under half a sachet
400 gFresh Mixed Berries
Picture - Dr. Oetker Ground Arrowroot Sachet
Picture - Dr. Oetker Baking Powder
Picture - Dr. Oetker Bicarbonate of Soda
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Vege-Gel Sachet , half a tsp. Just under half a sachet

Heat the oven to 180C, 160C fan, gas 4 then grease and double line a 20cm square tin. In a jug mix the nut milk with the vinegar and leave for 10 mins.


In a large bowl whisk the sugar and oil for a few mins until smooth. Mix in the squash, 1 ½tsp of the Vanilla Extract, the seeds and ground almonds. In a separate bowl mix the flour, cinnamon, ginger, Arrowroot, Baking Powder and Bicarbonate of Soda, then fold into the squash mixture. Once almost combined pour in the milk and continue to fold until smooth. Scrape into the tin and bake for 40mins, turn the heat down to 150C, 130C fan, gas 2 and bake for further 2hrs (checking after 1hr 30mins), until springy and cooked through.


For the frosting; blend the coconut butter, the icing sugar, and remaining Vanilla Extract with a stick blender until smooth, add 3tbsp of the yoghurt and blend again. Fold the remaining yoghurt into this mixture (don’t blend or it will become runny), chill for 1hour to firm up.


For the berry topping; pour of 150ml cold water to a jug, sprinkle over the Vege-Gel and mix to dissolve. Put 200g of (or the frozen) berries into a small saucepan over a medium heat for a few mins then roughly crush with a potato masher and stir in 1-2tbsp of icing sugar. Pour in the Vege-Gel mixture, turn up the heat and simmer until almost boiling, mix well. Set aside to cool and set for around 30 mins. It should be like conserve.


To decorate; spread the yoghurt topping over the top, drizzle over the berry topping then finish with the remaining berries.


TIP – the cake freezes well – even decorated. Just wrap well and freeze for up to 6 weeks. Defrost somewhere cool overnight.