Kabocha Squash Cake - Macrobiotic

Overall rating: 4.0 stars 3 Ratings     Recipe added by The Veggie Cook
Category (vegan): Desserts , Japanese
Serving Size:
Recipe Servings1 loaf
Prep Time:
Recipe Prep time45 mins
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Kabocha Squash Cake - Macrobiotic


1 cup kabocha squash, cubed and steamed
3/4 cup unbleached flour
3/4 cup pastry flour
pinch of baking soda
1 tablespoon baking powder
pinch of sea salt
1/3 cup sunflower or safflower oil
1/2 cup apple sauce
2 ounces firm tofu
1/4 cup apple juice
1/2 cup soymilk
3/4 cup maple syrup


Preheat over to 325 degrees F. Lightly steam kabocha squash, and set aside.

In a large mixing bowl, combine dry ingredients and whisk. In a blender, blend all wet ingredients until smooth. Pour wet mixture into dry ingredients, and whisk until well combined. Fold in kabocha squash cubes.

Pour batter into loaf pan and bake for approximately 30 minutes. Use a toothpick and pierce the center of loaf, ready when toothpick comes out clean.

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  • vegan
Posted on 04 / 23 / 2012 report abuse
I have made this recipe a few times. We love it! But the cooking time is closer to an hour, not 30 minutes. The last time I made it I used some cherries we had frozen from our tree instead of the squash, and that was good too - kind of a cake-y cobbler.
Posted on 02 / 19 / 2015 report abuse
Made this yesterday as a special request birthday cake.Is there a terrible mis-print regarding the 12 T.of baking powder?Never have used anywhere near this amount in any type of recipe.Sadly,the cake tasted overwhelmingly of-baking powder!Please let me kmow as I'm Very interested in ever-changing to a healthy way of eating.But if this recipe is correct as printed,I will never make it again.

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