This butternut squash cake is moist, fluffy and filled with warm spice. It’s also gluten-free, dairy free and a super easy recipe. A cake recipe with vegetables is a perfect way to add something special to a cake.
Butternut Squash Puree
This cake is super easy if you can find canned butternut squash puree. Trader Joe’s (seasonally) and Whole Foods Market (year round) carry it. You can buy it online too at Vitacost.com – a great resource for natural and gluten-free products.
If you are feeling overly motivated, you can make your own butternut squash puree. Steaming works best to retain the moisture in the squash. Roasting will dry it too much. Here’s how to do it:
- Peel the squash using a y-shaped vegetable peeler. Remove a few layers to reveal the bright orange flesh.
- Trim the stem and the bottom.
- Cut in half from top to bottom and scoop out the seeds.
- Cut into 1″ cubes.
- Cook in a steamer for 15 minutes or until the squash is tender.
- Puree in the food processor or with an immersion blender until smooth. Cool before using.
I tested this recipe with King Arthur Measure for Measure Flour. Several other gluten-free flours for baking will work. Cup4Cup, which contains milk powder (best price usually at Target) and Pamela’s Artisan Flour Blend are similar to King Arthur’s and will work well. If you use a flour blend that does not contain xanthan gum, guar gum or inulin (binders) add 3/4 tsp xanthan gum to the recipe.
Dried maple sugar is a wonderful flavor along with the squash and cinnamon. If you don’t have it, just replace it with 1/4 c granulated sugar.
The rest of the ingredients are eggs, baking powder, oil, vanilla and salt – just the basics.
This cake is perfect frosted with maple buttercream frosting (recipe in the card below). For something new and different and to keep the vegetable theme going, try my creamy sweet potato frosting without powdered sugar (no cane sugar at all). Or for traditional frostings try my pipeable cream cheese frosting or vanilla buttercream frosting.
I also topped this cake with a caramel drizzle and chopped pecans. Another topping to add a crunchy, spicy kick is my candied pecans which cook in a pan in just five minutes.
More Gluten-Free Dairy-Free Cake Recipes
Do you love cinnamon and pumpkin spice? Try my gluten-free, dairy-free ginger cupcakes, gluten-free dairy-free carrot cake cupcakes that will knock your socks off, gluten-free cinnamon crumb cake, and my gluten-free dairy-free pumpkin bread recipe!