Fragrant and moist, the secret to this spice cake is using five-spice powder. The cream cheese frosting adds a nice contrast to the rich cake.
- 1 spaghetti squash, halved lengthwise and seeds removed
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons five-spice powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup brown sugar
- 1/3 cup plain Greek yogurt
- 1/4 cup safflower oil
- 4 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup powdered sugar
- Splash of milk, as needed
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Place squash, cut side-down, on the prepared baking sheet. Roast until fork tender, 45 to 55 minutes. Let cool slightly, then pull flesh from squash with a fork. Squeeze out excess liquid and set aside 2 cups for the cake.
Reduce heat to 350° F. Grease an 8-inch round cake pan and line with parchment paper.
In a bowl, whisk together flour, baking soda, five-spice powder and salt. In a separate bowl, mix together eggs, sugar, yogurt and oil. Stir together flour and egg mixture. Fold in squash.
Pour batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To prepare frosting, beat together cream cheese, butter, sugar and milk until smooth. Spread over cooled cake.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member