Recipe found on

Yields 10 slices


For the cake:

  • ¾ cup almond milk
  • 1 tsp apple cider vinegar
  • 2 ¼ cup plain OR spelt flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice or pumpkin pie spice mix
  • A pinch of salt
  • ½ cup butternut squash purée*
  • Zest of 1 large orange
  • 1 tsp vanilla extract
  • ¾ cup maple syrup
  • ¼ cup mild olive oil or coconut oil

For the frosting:

  • 1 cup ground almonds
  • ⅓ cup almond milk – or more if needed
  • 1 tsp vanilla extract
  • 1 tsp coconut oil (unmelted)
  • Juice of half a lemon 
  • 1 to 2 Tbsp maple syrup
  • Marmalade (100% fruit variety recommended)


Preheat the oven to 350°F and grease two 8-inch cake tins. Add the cider vinegar to the almond milk and set aside to “curdle”. Sift the flour into a mixing bowl and discard any large granules left in the sieve. Mix in the spices, salt, baking powder and bicarb.

In a separate bowl, mix together the almond milk from earlier, squash purée, orange zest, vanilla, maple syrup and olive oil. Add the wet ingredients to the dry and mix until well combined and a smooth soup-y texture is formed.

Evenly pour the mixture into the two sandwich tins and bake on the middle shelf for 20-25 minutes until a toothpick inserted into the center of the cake comes out clean. Leave the cake layers to cool at room temperature and then place in the freezer for 10-15 minutes (this makes them easier to handle and decorate).

Meanwhile, make the almond cream “cheese” filling by mixing the ground almonds, almond milk, vanilla, coconut oil, orange juice and maple syrup together in a blender until a thick, smooth icing has formed. Remove the cake layers from the freezer and coat one side with the marmalade and the other with the almond cream. Be as generous as you like! Sandwich together and serve.


*To make butternut squash purée, simply peel and dice approximately ⅓ of a butternut squash. Steam for 10-12 minutes until soft and then blitz in a blender until pureed.