Whenever I make something gluten free that also has a lovely, moist, consistent texture, I do a little happy dance! This weekend I really wanted to try something new and for some reason my mind wandered to butternut squash! I googled a few recipes for butternut squash cake and had a shot at converting it to a gluten free version. I also made it without cow’s milk and refined sugars. I was so pleased with the results!
Here’s what I did:
First up, you’re going to have to peel & cut your butternut squash. This is slightly tricky as it is quite unyielding, but you’ll get there! Cook it until soft and then mash it up nicely.
Next you can gradually beat together these wet ingredients:
- 160ml sunflower oil
- 160ml maple syrup
- 3 eggs
- 2 tablespoons of yoghurt (I used 1 small tub of goats milk yoghurt from Glenisk)
Then, combine the dry ingredients and add them to the mixture:
- 190g rice flour
- 1 teaspoon gluten free baking soda
- 2 teaspoons gluten free baking powder
Lastly, add the spices and the squash:
- 1 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 160g cooked and mashed butternut squash
Heat up your oven to 160°C. Line a round tin with parchment paper, spray it with some oil (I used FryLight Sunflower) and sprinkle it with a little bit of flour. Bake for about 30-35 minutes.
The result is a lovely, tasty, large cake. When taking out of the oven, you can flip it, remove the parchment paper (it peels of nicely) and add a frosting if you wish.
Finishing touch (frosting):
For a healthy ‘frosting’ I used goats yoghurt, with some cinnamon swirled in. Glenisk do a lovely vanilla & peach flavour, I combined the two tubs together and voilà. It’s so lovely with tea! Lately I’ve really been enjoying Caramel Rooibos from Kromland Farm. It’s so tasty and naturally caffeine free.
I hoped you enjoyed this quick little recipe, do let me know if you end up making it!