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.