Gluten free butternut squash cake

Gluten free butternut squash cake
Pompoenen

This month we present a delicious Paleo cake made of roasted butternut squash, chestnut flour, flax and almond meal. Happy healthy holidays!

12 slices

Ingredients:

  • 1 tablespoon unsalted butter, soft, for the pan
  • 3/4 cups almond meal
  • ¼ cup flax meal
  • 1 cup kastanjemeel (chestnut flour)
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 cup roasted butternut squash, pureed
  • 4 tbsp melted coconut oil
  • 90 ml honey
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Preparation:

  1. Preheat oven to 180 C and line an 8 inch cake round with baking paper.
  2. Whisk together the dry ingredients in a small bowl.
  3. Whisk together the remaining ingredients in a separate, medium sized mixing bowl. Make sure your wet ingredients are not cold when pouring in the melted coconut oil as it will solidify. 
  4. Slowly add the dry ingredients into the liquid ingredients and blend. 
  5. Pour the batter into the prepared pan and smooth the top with the back of a spoon or spatula.
  6. Bake for 40 minutes in preheated oven. 

Enjoy!

This recipe is created by Allison van CampThis recipe is created by Allison van Camp