Gluten Free Butternut Squash-Apple Cake

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Average Rating: 5 | Rated By: 7 users

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

Ingredients

  • 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
  • Instructions

  • 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
  • FOR THE CAKE
  • 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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