Gluten Free Butternut Squash-Apple Cake

Imagine a cake made with squash and apples that your entire family will love! Honestly, every time I make this butternut squash-apple cake, there isn’t a crumb left over. This deliciously flavoured moist cake can be served as a dessert, snack or polish it off for breakfast. Your family will never know that this healthy gluten free dessert is made with butternut squash I promise!

Butternut Squash is rich in vitamin A and C, but also vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese. This wonder squash also provides plenty of fiber and potassium. Including butternut squash in your diet will promote good health


1 cup butternut squash mash (recipe included)
1 cup all-purpose gluten-free flour blend
¾ cup almond flour
½ cup turbinado raw sugar
2 ½ tsp. sea GF aluminum free baking powder
¼ tsp. sea salt
¼ cup extra virgin olive oil
¼ cup fresh lemon juice and zest of 1 lemon
3 large eggs
2 tsp. pure vanilla extract
2 medium apples (golden delicious, granny smith, or McIntosh), cored, skin on and roughly chopped


FRESH BUTTERNUT SQUASH MASH RECIPE - Preheat oven to 400 F. Cut small butternut squash in half lengthwise. Remove the seeds and place the squash cut side down into a baking pan. Add water to measure about ¼ " up the sides of the squash. Bake for 40 – 45 minutes, until very tender. Remove from the oven and scoop out the flesh. Mash with a fork. Use any leftover squash in soups or stews, or freeze for next time
Preheat oven to 350 F and lightly oil a 9-inch round non-stick cake pan or Bundt cake pan
In a large bowl combine flour, sugar, baking powder, and sea salt
In a separate medium size bowl whisk olive oil, lemon juice, eggs, and vanilla until blended. Stir in squash puree and apples
Add the squash mixture to dry ingredients and blend until just combined
Transfer batter into prepared cake pan and bake for 55 - 60 minutes until golden brown
Cool for 15 minutes on a cooling rack before unmolding

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