Gluten-free Kabocha Squash Cake
This gluten-free kabocha squash cake bakes up perfectly soft and moist. For a lighter cake with a stronger kabocha flavor and consistency similar to banana bread, use our standard recipe. IF you want a richer, sweeter cake, try the optional variant using applesauce.
Servings: 9 servings
Ingredients
For standard cake:
- 3 large eggs
- 1 cup sunflower oil
- 2 tsp vanilla extract
- 2 cups cooked and mashed kabocha squash (reduce to 1½ cups if making optional sweeter version)
- 3 cups Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- 2 cups light brown sugar
- 2 tsp baking soda
- 1½ tsp baking powder
- 2 tsp baking spice blend (we use Penzeys Baking Spice)
- 1 tsp salt
For a sweeter, moister cake (optional):
- ½ cup applesauce (We use Mott's Mango Peach Applesauce, but feel free to use your favorite. Reduce kabocha to 1½ cups if using)
Instructions
- Preheat oven 350°F.
- Using a stand mixer, beat the eggs, oil, and vanilla until thoroughly combined. Reduce speed and mix in the mashed kabocha squash (and applesauce, if using).
- Mix in brown sugar and all dry ingredients until just combined.
- Pour batter into a lightly-greased 9"x9" cake pan, or two standard loaf pans.
- Bake for approximately 50 minutes, or until a toothpick inserted at the center comes out clean.
Notes
- Due to the heavy orange color of the kabocha, this cake tends to bake up to quite a dark color. Don't worry, it isn't burning! Use our picture as a reference for the final color.
- The standard recipe doesn't hold its moisture for very long. We recommend eating it with the first 2 days for the best experience. The applesauce version should stay moist for longer. Whether or not either version will last long enough for that to be an issue is a different issue entirely....