Homemade Vegan Buttternut Squash Loaf Cake

• Ingredients:

• 175g butternut squash, peeled and grated

• 2 eggs (or chia eggs made from 2tbs of chia seeds mixed with 8tbsp of boiling water, left to stand for 10min)

• 100g olive or rapeseed oil, plus extra to drizzle

• 125g alpro yoghurt 

• 1 small apple (100g), grated 

• 2 bananas, peeled and mashed 

• 250g plain or wholemeal flour 

• 2 ½ tsp baking powder 

• 50g rolled oats 

• ½ tsp salt 

• 75g muscovado or soft brown sugar

• 100g raisins or sultanas 

• 50g pumpkin seeds or sunflower seeds

• 75g mixed nuts, chopped

• 1 tsp ground cinnamon 

• 1 tsp grated nutmeg

   

RECIPE:

1. Preheat the oven to 190C/375F/gas 5 and line a loaf tin with parchment paper. Scoop the seeds out the butternut squash and transfer to a heatproof dish. Place in the warming oven for 10 minutes to dry.

2. Once the seeds have been in the oven for 10 minutes, drizzle with a little oil and scatter with salt, then, while you prepare the muffins, return to the oven for a further 15-20 minutes until golden.

3. Whisk the chia eggs, olive oil and yoghurt together, then fold in the grated squash, apple and banana.

4. Combine the dry ingredients using your fingertips so everything is evenly distributed. Fold this into the wet ingredients, then spoon the mixture into a loaf tin. Scatter over the roasted squash seeds.

5. Place in the middle of the oven for 35-45 minutes until golden and an inserted skewer comes out clean. Leave to cool before eating.