Gluten-Free Coconut Squash Cake

By • October 7, 2013 • 12 Comments



Author Notes: A lightly sweet, gluten-free cake that's adaptable to your tastes.glutenfreegirl

Serves 8 to 10

  • 170 grams grain-free flour mix (see below)
  • 1 teaspoon psyllium husk
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon 5-spice powder
  • 1/2 teaspoon salt
  • 115 grams coconut oil, melted
  • 140 grams coconut sugar
  • 2 large eggs
  • 240 grams roasted kuri squash purée (see below, and butternut and kabocha also work well)
  • 120 grams milk
  1. To make the grain-free flour mix: Combine 100 grams of almond flour, 100 grams of buckwheat flour, and 100 grams of potato starch. Whisk them together in a large container. Stir them until they are one color. You have a flour mix!
  2. To roast the kuri squash: Cut the squash in half, scoop out the seeds, sprinkle the flesh with a bit of oil, and roast in a 375° F oven until the flesh is tender. When the squash has cooled to room temperature, peel away the skin. (This works with pumpkins, kabocha squash, butternut squash, and hubbard squash as well.) Throw the squash in the food processor and whirl it up until it's a silky purée.
  3. Preparing to bake: Heat the oven to 350° F. Grease a 9-inch cake pan.
  4. Combining the dry ingredients: Whisk together the flour, psyllium, baking soda, cinnamon, 5-spice powder, and salt in a large bowl. Set aside.
  5. Creaming the coconut and sugar: Pour the melted coconut oil into the bowl of a stand mixer. Whisk the melted oil. Add the coconut sugar. When the oil and sugar are combined and fluffy, add the eggs one at a time. Add the squash purée and mix.
  6. Finishing the batter: With the mixer running on low, add 1/4 of the dry ingredients. When all visible traces of flours have disappeared, pour in half the milk. Repeat until the batter is finished.
  7. Baking the cake: Pour the cake batter into the prepared pan. Bake the cake until the edge of the cake has started to pull away from the pan and the top of the cake has an athletic jiggle, about 45 to 55 minutes. Allow the cake to cool in the pan for 15 minutes, then invert the cake onto a cooling rack.
Jump to Comments (12)

Comments (12) Questions (1)

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Stringio

7 months ago Sara Mellors

a friend make this for us. Yum yum, it was delicious and very moreish

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8 months ago devourthis

Wonderful recipe. I made the flour mix and then forgot that I was only using a portion of it and added the spices to the 300g of flour. What to do? I made a double batch and froze one cake. Best mistake I ever made! :)

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9 months ago Stephanie

Come on! As for substitutions, but expect responses from other readers, not Shauna. She tests the recipe she gives us--if she gives you a sub she hasn't tested, you will blame her if it doesn't work!

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9 months ago gabe

Make sure you don't ask about any substitutions, people: only gluten-free allergies are welcome at her table.

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9 months ago Callie88

don't anyone ask for any more advice on substitutions in this recipe! Shauna says she hates that.

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9 months ago christinemayre

Almond Milk would also work. Many people that are wheat sensitive are also dairy and even corn sensitive. For corn just omit and try another flour. I love using almond meal and rice flour. I am sure there are others that I am not so familiar with. I am interested in try Quinoa flour. That should be a great replacement.

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10 months ago Keyscook

Hi, Shauna - How do you make this dairy free?

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9 months ago MTel

I would recommend using coconut milk, as the cake is already slightly coconut flavored!

Me_in_munich_with_fish

10 months ago petitbleu

What is the psyllium husk for? Could I just use flaxseed meal instead?

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9 months ago Italapas

It's a binder. In my experience, you can use flax, but it's not as effective and you end up with a more dense product.

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10 months ago Patti

Yummity, yummity!!

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10 months ago Neah Casimero

This looks really palatable and I am looking forward to prepare this for my kids after they came home from school. - Lindsay Rosenwald