Gluten-Free Coconut Squash Cake

October  7, 2013
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
In This Recipe
  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.

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Shauna writes about food. Danny cooks it. We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream. Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.