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1. Steam or microwave the kabocha squash chunks for 10-12 minutes until very tender. Mash until completely smooth and let cool for 10 minutes.
300 g Kabocha squash (peeled, seeded, cut into chunks)
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2. Stir the chia seeds into the water and let sit for 10 minutes until a thick gel forms. Meanwhile, preheat the oven to 175°C (350°F) and line a 20 cm (8 in) round pan with parchment paper.
2 tbsp Chia seeds (for chia gel),
6 tbsp Water (for chia gel)
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3. Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt together into a bowl, tipping in any bran left in the sieve.
150 g All-purpose flour,
50 g Whole wheat flour,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
1 tsp Ground cinnamon,
1 pinch Salt
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4. In a large bowl, whisk the mashed kabocha squash, chia gel, light brown sugar, neutral oil, soy milk, apple cider vinegar and vanilla extract until smooth and glossy.
90 g Light brown sugar,
70 ml Neutral oil (such as canola),
80 ml Unsweetened soy milk,
1 tsp Apple cider vinegar,
1 tsp Vanilla extract
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5. Fold the dry ingredients into the wet mixture in two additions until just combined. Gently fold in the lemon zest and the mixed berries, being careful not to overmix.
150 g Mixed berries, fresh or frozen (strawberries, blueberries, raspberries),
1 tsp Lemon zest
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6. Spread the batter into the prepared pan and smooth the top. Bake at 175°C (350°F) for 35-40 minutes, without opening the oven during the first 15 minutes, until a toothpick comes out with a few moist crumbs.
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7. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely. Brush the top with maple syrup and decorate with the mixed berries for topping before slicing.
60 g Mixed berries for topping,
1 tbsp Maple syrup (glaze)
