• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Baked Goods Β» Butternut Squash Cake

April 9, 2021 (last updated November 21, 2022)

Butternut Squash Cake

No ratings yet
Leave a Comment Jump to Recipe

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.

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!

close up of gluten free butternut squash cake with caramel drip, chopped pecans on white plate

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:

butternut squash with vegetable peeler peeling strip of skin.
Use a y-shaped peeler
Partially peeled butternut squash standing up on white surface.
Peel strips from top to bottom
whole butternut squash standing up on white surface partially peeled. Peeler in front.
Remove a few layers to
reveal bright orange
  • 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.
@ layer gluten free butternut squash cake with cream cheese frosting and caramel drip ion sides topped with chopped pecans on white cake server. Orange napkin on left and stack of white plates with forks on right. White Background.

Cake Ingredients

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 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.

Cinnamon is perfect flavor with a winter squash. The best source for certified, gluten-free spices is Spicely Organics. You may have seen them in your market in the little green boxes.

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.

butternut squash cake ingredients - white bowl with e brown eggs, metal measuring cup with flour, measuring spoons with cinnamon and maple sugar and white bowl with butternut squash puree on right. wood spoon in front, blue napkin in background.

Cake Frosting

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.

white cake stand with butternut squash cake with maple frosting. caramel drip and chooped pecans. Two slices of cake on white plates below, orange napkin, fall leaves and straw in background.
close up of gluten free butternut squash cake with caramel drip, chopped pecans on white plate

Butternut Squash Cake

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 2 -layer 8 or 9″ cake
This butternut squash cake is moist, fluffy and filled with warm spices. It's also gluten-free, dairy free and a super easy recipe.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour
  • Canned Butternut Squash Puree

Ingredients
  

Butternut Squash Cake

  • 2 1/2 c gluten-free flour blend*
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 c sugar
  • 1/4 c maple sugar optional, replace with 1/4 c sugar if not using
  • 3 large eggs
  • 1 1/2 c butternut squash puree canned or fresh, steamed
  • 1 c oil avocado, sunflower, canola etc
  • 1 tsp vanilla extract or bean paste

Maple Buttercream Frosting

  • 3 sticks butter room temperature
  • 2 1/2 c powdered sugar
  • 6 Tbsp maple syrup
  • 1/8 tsp salt

Instructions
 

  • If making your own butternut squash puree, see above for instructions on steaming. Canned butternut squash puree is a great option and can be found online at Vitacost.com and at Trader Joe's.
  • Preheat the oven to 350Β°F and line two 8 or 9 inch cakepans with parchment (optional) and grease with oil spray.

Make the Cake

  • Whisk the flour, baking powder, cinnamon and salt together in a medium sized mixing bowl
  • Beat the, sugar, eggs, oil, squash puree and vanilla together in a large bowl.
  • Add the dry ingredients to the wet and stir with a whisk until smooth. Do not beat or over mix.
  • Divide the batter evenly between the cake pans.
  • Bake 35-38 minutes for 8" pans or 28-32 minutes for 9" pans or until the top is set and a toothpick inserted comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Maple Buttercream Frosting

  • This recipe makes enough to generously frost between the layers, on top and very lightly on the sides (as pictured). Double the recipe if you want a thick coating on the sides of the cake.
  • Beat the butter with an electric mixer for 1 minute. Add half of the powdered sugar and salt and mix on low until the sugar is incorporated.
  • Add the remaining sugar and beat on low until incorporated.
  • Add the maple syrup and beat until smooth – around 10 seconds. Beating too long will create air bubbles.

Notes

*This recipe was tested with King Arthur Gluten-Free Measure for Measure Flour (follow the link for an excellent price). Cupc4Cup and Pamela’s All Purpose Artisan Blend are similar and will work too,
*If you use a flour blend without xanthan gum, inulin or guar gum, add 1 tsp xanthan gum to the dry ingredients.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Baked Goods, Dessert · Tagged: butternut squash, cake, layer cake, thanksgiving

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

Thanksgiving prep has started in my kitchen! Wheth Thanksgiving prep has started in my kitchen! Whether you need a gluten-free stuffing recipe, gravy or an easy side, I've got you covered. Need a delicious, decadent dessert? I've got that too. Link in my profile to my Thanksgiving recipes.
πŸ—πŸ₯§πŸ 
You'll find tips for perfect silky, smooth gravy, moist delicious stuffing, perfect pies, simple sided dishes and more.
🍠πŸ₯§πŸ—
#glutenfreethanksgiving #thanksgivingrecipes #thanksgivingdesserts #glutenfreestuffing #glutenfreegravy #losangeleschef #glutenfreeblog #glutenfreepiecrust #glutenfreedessert
Pie and cupcakes are my favorite desserts so I put Pie and cupcakes are my favorite desserts so I put them together in one. These gluten-free apple pie cupcakes make for an awesome autumn dessert. Link to the recipe in my profile.
🍎 πŸ₯§πŸ§
These cupcakes have a fluffy cinnamon spiced cake, traditional apple pie filling and an apple cinnamon buttercream frosting.
🍎πŸ₯§πŸ§
#glutenfreecupcakes #glutenfreedessert #glutenfreeapplepie #losangeleschef #cinnamonbuttercream #glutenfreelosangeles #holidaydessert #glutenfreeholidays #autumndesserts #applepiecupcakes
Nothing says holiday brunch more than cranberry or Nothing says holiday brunch more than cranberry orange muffins. Link to the recipe in my profile.
🎈🍊🎈
#cranberryorangemuffins #glutenfreemuffins #holidaybrunch #glutenfreebaking #losangeleschef #glutenfreechef #glutenfreeblog #cranberryorange
This Sweet Potato Frosting is the perfect holiday This Sweet Potato Frosting is the perfect holiday topping for cupcakes, cakes muffins and anything your heart desires. There's just four ingredients and no cane sugar. Link to the recipe in my profile.
 🍠 🧁🍠
Sweet potato puree, cream cheese, butter and maple syrup are all you need for this amazing frosting. Amazing on carrot cake, spice cake, vanilla cake and so much more.
🧁🍠🧁
#sweetpotatofrosting #cakefrosting #glutenfreeholiday #holidaydesserts #glutenfreeblog #losangeleschef #glutenfreelosangeles #sweetpotatodessert #sweetpotatorecipe #cupcakefrosting #glutenfreecupcakes
Do you like your gluten-free pumpkin bread slather Do you like your gluten-free pumpkin bread slathered in a rum icing or a straight up?? Get the recipe - link my profile.
πŸŽƒπŸŽƒπŸžπŸŽƒπŸŽƒ
This recipe is super easy and makes an incredibly moist and delicious pumpkin bread that is good enough for dessert, brunch or a little autumn snack.
πŸŽƒπŸŽƒπŸžπŸžπŸŽƒπŸŽƒ
#glutenfreepumpkinbread #pumpkinbread #glutenfreebrunch #glutenfreebaking #autumndesserts #glutenfreelosangeles #glutenfreechef #glutenfreeblog #pumpkindessert #fallbaking
I hope you didn't miss it last week! This gluten-f I hope you didn't miss it last week! This gluten-free lemon drizzle cake is too good! Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #glutenfreecake #lemonloaf #glutenfreeblog #glutenfreechef #loasangeleschef #glutenfreelosangeles #glutenfreelemoncake
This Gluten-Free Lemon Drizzle Cake is the cake of This Gluten-Free Lemon Drizzle Cake is the cake of my dreams. Link to the brand new recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The combination of lemon and butter in a sweet dessert is about as good as it gets, if you ask me. This cake is super moist and somewhere between a pound cake and a fluffy layer cake.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #lemonloaf #glutenfreelemoncake #glutenfreecake #lemoncake #glutenfreelosangeles #glutenfreeblog #prettycakes #lemondesserts #glutenfreelemondrizzlecake
Add a shot of peanut butter whiskey to your peanut Add a shot of peanut butter whiskey to your peanut butter cookies and you'll be hooked like I am! Link to the recipe in my profile.
πŸ₯œπŸ§ˆπŸͺ
#peanutbutterwhiskey #boozydesserts #glutenfreecookies #whiskeycookies #boozycookies #glutenfreeblog #peanutbutterwhiskeydessert #losangeleschef #glutenfreelosangeles

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories