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Lemon and spaghetti squash cake

As seen on Għand il-Vegan

by Marthese Quattromani

Indulge in a unique and delightful treat with this recipe for lemon and spaghetti squash cake. This unconventional dessert combines the zesty freshness of lemons with the subtle sweetness of spaghetti squash, resulting in a moist and flavourful cake that’s perfect for any occasion. With a hint of vanilla and a touch of almond milk, this recipe offers a delightful combination of flavours that will leave your taste buds wanting more. The addition of flax meal adds a healthy twist, making it a guilt-free indulgence.


Lemon and spaghetti squash cake

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 spoons of flax meal
  • 180g plain flour
  • 30g corn flour
  • 2 spoons of baking powder
  • Pinch of salt
  • 150g of sugar
  • 4 tablespoons of olive oil
  • 45ml almond milk
  • 2 lemons
  • 1 spoon of vanilla extract
  • 125g spaghetti squash
  • 4 spoons of icing sugar


  • Mix the flax meal and the olive oil and let them sit for 6 minutes,
  • Sift the plain and corn flour along with the baking powder and salt,
  • Beat and add the following one at a time: sugar, 4 tbsp of olive oil, falx meal mixture, almond milk, 2tbsp of lemon juice, vanilla extract,
  • Add the flour mixture.
  • Then add the cooked spaghetti squash along with 2 tsp of lemon peel.
  • Bake at 170° for 30 minutes or until ready.
  • For the glaze mix 4 spoons of icing sugar with 2 to 3 tsps of lemon juice and drizzle on the cake.

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