A dense yet tender whole wheat cake spiced with cinnamon, nutmeg, and ginger, that’s topped with maple whipped cream. This cake would be just as welcome for breakfast this weekend as it would be for dessert at your Thanksgiving (or Friendsgiving!!) table. 
The older I get the more I long for Thanksgiving. Let me explain. I’ve spent just about every Thanksgiving and Christmas of my life with my family. I grew up down the street from my grandparents’ house and we’ve always celebrated every birthday and holiday together. We used to rotate who hosted Thanksgiving between my grandparents, my parents, and two of my aunts. These days, though, it’s always at my grandparents house. See, Nanny and Grandpa have been old my whole life, but all of a sudden they seem old in the way that makes my heart ache every time I see them. I know my time with them is limited, and I want to hold on to every minute of it.
More than anything else, Thanksgiving captures a moment in time, a fleeting nostalgia, a tangible connection to my past that I want to hold onto forever. It reminds me that experiences, not objects, are the most award-worthy moments in life. That just being together is enough.
To kick off the Thanksgiving season (you knew I couldn’t be contained to just one day), I’m sharing this simple, wholesome cake with you. It’s made in just one bowl with simple ingredients, and is simultaneously elegant and rustic. As in, you could impress guests with it at your Thanksgiving table or harvest party, but could also slice it up and serve it for breakfast with a drizzle of honey or maple syrup, and no one would be the wiser. 
To make this cake you’ll need ingredients like:
Butternut squash purée. You could likely find it canned (I haven’t actually checked, but I’m guessing yes? Anyone out there know?), but homemade is as simple as slicing a butternut squash in half the long way and roasting it face-down on a pan for 45 minutes. Once it’s cooked, just mash it with a fork or purée it in a blender til smooth. On the plus side, you’ll have plenty of leftovers to use in a pumpkin pie smoothie. Butternut squash lends moisture to this cake, and packs it full of vitamins A, C, and anti-inflammitories.
Maple syrup adds just a touch of natural sweetness. It’s dark color and rich flavor are the perfect compliment to the subtle sweetness of butternut and the bold spices used to flavor the cake. Maple syrup is my go-to sweetener or choice because I love it flavor, I can get it locally, and it has been less refined (aka my body can break it down and use it as energy more easily). There are also vitamins and minerals left behind in the maple syrup as a result of it not being ultra-refined, like magnesium calcium, and zinc. I get my maple syrup here.
White whole wheat flour is my go-to for baking. It has the same nutritional profile as regular whole wheat, but with a more delicate texture and flavor. It makes this cake a little on the dense side, but in a good way. Whole wheat flour also lends plenty of protein, fiber, and iron the the cake. If you’re skeptical of whole wheat, or never have it in your pantry, this cake would still be great with all-purpose flour. I just love the whole wheat.
Cinnamon, ginger, vanilla, and nutmeg all work to boost the flavor and aroma of this cake. There’s just enough spice to enhance the flavor of the cake, but not so much that all you taste is the spices. Cinnamon also helps regulate blood sugar levels and keeps you feeling satiated. 
Bottom line: this cake is moist, fluffy, hearty, full of fall spices, and would make the perfect addition to your family’s Thanksgiving table. A big swirl of whipped cream on top makes it look elegant, but this 1-bowl cake is easy enough for your kids to whip up on their own today. And, it happens to be pretty healthy, which is a rare but welcome change this time of year. If you try this recipe, let me know! Leave a comment here or on Facebook, or take a picture and share it with me on Instagram with #bakedgreens. Happy baking, Friends!
Whole Wheat Butternut Spice Cake
Ingredients
- 1 cup butternut squash puree*
- 1 egg
- 1/2 cup maple syrup
- 2 Tablespoons melted butter or coconut oil
- 1 Tablespoon vanilla extract
- 1 1/2 cups white whole wheat flour can sub all-purpose, if desired
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Topping: optional
- 1 cup heavy cream
- 2 Tablespoons maple syrup
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line an 8-in round cake pan with parchment paper or grease with nonstick spray. Set aside.
- 2. Combine butternut puree, egg, maple syrup, melted butter/oil, and vanilla in a large bowl. Whisk to combine. Add in all remaining ingredients and stir just until combined.
- 3. Pour batter into prepared pan, and bake for 30-35 minutes, or until cooked through. Remove cake from oven and let cool completely.
- 4. If serving with whipped cream, whip cream and maple syrup with an electric mixer until soft peaks form. Spoon onto cooled cake, slice, and serve. Cake tastes best at room temperature, but keeps well in the fridge for up to 5 days.
Notes
Don’t mind if I do.