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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.
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

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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


  • 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 350°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.


*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.