36+ Irresistible Gluten-Free Butternut Squash Cake Recipes to Try Today

Butternut squash is one of the most versatile and delicious vegetables, and it’s no surprise that it makes for a rich, moist, and flavorful base for cakes—especially when you’re looking for gluten-free alternatives.

Whether you’re craving something sweet, a spice-filled dessert, or a cake with a unique twist, butternut squash can provide the perfect texture and natural sweetness.

Butternut squash cakes are not only gluten-free but also offer a healthy and nutritious option for dessert lovers.

In this collection, we’ve rounded up over 36 gluten-free butternut squash cake recipes that will leave you spoilt for choice.

From traditional cakes to those with a hint of chocolate, coconut, or nuts, there’s a butternut squash cake recipe for every taste and occasion.

These cakes are packed with flavor, perfect for fall or any time you’re in the mood for a comforting, wholesome dessert.

Whether you’re a seasoned baker or a beginner, you’ll find a recipe to suit your skills and impress your guests.

So, let’s dive in and discover some of the best gluten-free butternut squash cake recipes!

36+ Irresistible Gluten-Free Butternut Squash Cake Recipes to Try Today

With over 36 mouthwatering gluten-free butternut squash cake recipes to choose from, you can easily elevate your baking game while enjoying a healthier, gluten-free dessert.

Butternut squash not only adds a delightful texture but also provides natural sweetness, making it a perfect substitute for refined sugars.

Whether you’re baking for a holiday, a special event, or simply to indulge in a comforting treat, these recipes offer endless possibilities to explore.

From the classic butternut squash spice cake to more unique combinations like chocolate and pecan, there’s something for every palate.

Experiment with flavors, toppings, and ingredients to make your cakes truly your own.

Plus, these recipes are all naturally gluten-free, ensuring that anyone with dietary restrictions can enjoy them without compromising on taste.

So go ahead, pick a recipe, gather your ingredients, and get ready to savor the delicious, nutritious goodness of gluten-free butternut squash cakes!

Gluten-Free Butternut Squash Spice Cake

This deliciously spiced cake combines the sweetness of butternut squash with aromatic cinnamon, nutmeg, and ginger, making it a comforting dessert that’s perfect for fall.

Made with gluten-free flour and a touch of maple syrup, it’s a treat that everyone can enjoy, no matter their dietary needs.

Ingredients:

• 2 cups butternut squash puree (fresh or canned)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• ½ cup maple syrup or honey
• 3 large eggs
• ¼ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat the eggs, maple syrup, oil, and vanilla extract until smooth. Add in the butternut squash puree and mix until fully combined.
4. Gradually fold the dry ingredients into the wet ingredients, stirring until just incorporated. If you’re adding nuts, fold them in now.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before dusting with powdered sugar, if desired. Slice and serve.

This cake is moist, flavorful, and packed with the natural sweetness of butternut squash.

It’s the perfect combination of autumn spices and earthy squash, offering a tender crumb and a rich, satisfying flavor.

For a festive twist, you can also frost it with a cream cheese or maple glaze for extra sweetness.

It’s a wonderful dessert for any occasion, whether it’s a family gathering or a holiday meal.

Gluten-Free Butternut Squash Cake with Brown Butter Frosting

This elegant cake pairs the richness of roasted butternut squash with a decadent brown butter frosting, creating a delightful balance of flavors.

The cake itself is light and fluffy, and the nutty, caramel-like brown butter frosting brings it all together for a refined, gluten-free dessert experience.

Ingredients:

• 2 cups roasted butternut squash puree
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• 1 cup sugar
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 1 cup unsalted butter (for the frosting)
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans or line with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl, whisk together the sugar, eggs, oil, and vanilla extract. Add the roasted butternut squash puree and mix until smooth.
4. Slowly add the dry ingredients to the wet mixture and stir until combined.
5. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the brown butter frosting. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, lower the heat and continue cooking until it turns a deep amber color and releases a nutty fragrance (about 5 minutes). Remove from heat and let it cool slightly.
7. Once the butter has cooled, whisk in the powdered sugar and vanilla extract until smooth and creamy.
8. After the cakes have cooled completely, frost the top of one cake layer, place the second layer on top, and frost the entire cake.
9. Slice, serve, and enjoy!

This cake is a perfect fusion of flavors and textures.

The roasted butternut squash makes the cake incredibly moist, while the brown butter frosting adds a layer of rich, nutty goodness that enhances the sweetness of the squash.

This cake is ideal for any celebration or even a cozy dessert for yourself, as the frosting makes each bite even more indulgent.

Gluten-Free Butternut Squash and Almond Cake

This gluten-free butternut squash cake combines the earthiness of squash with the richness of almond flour, creating a cake that is both light and nutty.

Topped with a simple almond glaze, this cake offers a unique twist on a classic gluten-free dessert, bringing a new depth of flavor to your table.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 4 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil (melted)
• 1 tsp vanilla extract
• ½ cup slivered almonds (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, gluten-free flour, baking powder, salt, and cinnamon.
3. In another bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth. Add the butternut squash puree and stir until fully combined.
4. Slowly add the dry ingredients to the wet mixture and mix until just incorporated.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the almond glaze. In a small saucepan, heat ¼ cup of maple syrup and 2 tablespoons of coconut oil over low heat. Once melted, stir in 1 tablespoon of almond flour until it forms a thick, syrupy glaze.
7. Drizzle the glaze over the cooled cake and sprinkle with slivered almonds for an added crunch.
8. Serve and enjoy!

This cake is an excellent choice for anyone looking for a gluten-free dessert that offers both texture and flavor.

The almond flour creates a slightly denser cake, which pairs beautifully with the naturally sweet butternut squash.

The maple syrup glaze gives the cake an extra layer of sweetness, and the slivered almonds offer a delightful crunch.

It’s a simple, yet elegant cake that’s perfect for any occasion.

Gluten-Free Butternut Squash and Coconut Cake

This light and moist cake brings together the natural sweetness of butternut squash with the tropical flavor of coconut.

With the added benefit of being gluten-free, this cake is both flavorful and satisfying, perfect for those who love a little sweetness without the gluten.

Ingredients:

• 2 cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ cup coconut sugar or brown sugar
• 3 large eggs
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup shredded coconut (unsweetened)
• ½ cup coconut milk (full-fat)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, salt, cinnamon, and ginger.
3. In a large mixing bowl, whisk together the eggs, coconut sugar, coconut oil, vanilla extract, and coconut milk until well combined.
4. Add the butternut squash puree and shredded coconut to the wet ingredients, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing it from the pan. Once cooled, you can top it with extra shredded coconut for a decorative touch.

The combination of coconut and butternut squash gives this cake a tropical, creamy flavor profile that is both unexpected and delightful.

The moist texture of the cake paired with the natural sweetness of the squash makes this a truly satisfying treat.

It’s a perfect cake for a summer gathering or a cozy afternoon snack, offering a gluten-free option that doesn’t compromise on flavor.

Gluten-Free Butternut Squash Carrot Cake

For carrot cake lovers, this gluten-free butternut squash and carrot cake is a delightful variation.

Combining the flavors of sweet carrots and butternut squash, this cake is rich, moist, and packed with nutrients, making it a wonderful dessert for any occasion.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 cup grated carrots
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)
• ½ cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Add the butternut squash puree and grated carrots to the wet ingredients and stir until well combined.
5. Gradually fold in the dry ingredients until just combined. If using, fold in the walnuts and raisins.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool completely before serving. You can also top it with a dairy-free cream cheese frosting or a simple dusting of powdered sugar.

This cake is a comforting, nutrient-packed dessert that combines the natural sweetness of both carrots and butternut squash.

The added spices and optional mix-ins like walnuts and raisins make it an even more indulgent treat.

Whether served at a birthday party or as a special dessert for a gathering, this gluten-free carrot cake alternative is sure to please everyone.

Gluten-Free Butternut Squash and Lemon Cake

If you’re looking for a refreshing, citrusy twist to a gluten-free cake, this butternut squash and lemon cake will satisfy your craving.

The natural sweetness of the squash balances perfectly with the zesty, tangy flavor of the lemon, resulting in a bright, light cake that’s perfect for any celebration.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 ½ tsp lemon zest
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or agave syrup
• ¼ cup lemon juice
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ cup almond flour (optional for extra texture)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining it with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, lemon zest, cinnamon, and salt.
3. In a separate bowl, beat the eggs, maple syrup, lemon juice, coconut oil, and vanilla extract until smooth and combined.
4. Add the butternut squash puree to the wet mixture and stir to combine.
5. Gradually fold in the dry ingredients, mixing until smooth. If using, add the almond flour for added texture.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing it from the pan. You can top it with a lemon glaze or a sprinkle of powdered sugar.

The refreshing lemon flavor in this cake adds a zesty punch to the rich sweetness of butternut squash.

The cake itself is light, fluffy, and perfectly balanced, making it an excellent choice for a spring or summer gathering.

It’s a wonderful gluten-free option that combines citrus with the comforting, earthy flavor of squash in a unique way.

Gluten-Free Butternut Squash Chocolate Cake

For chocolate lovers, this gluten-free butternut squash chocolate cake is a delightful treat that combines the rich taste of cocoa with the natural sweetness of squash.

The cake is incredibly moist, thanks to the butternut squash, and the addition of chocolate adds a decadent touch to this gluten-free dessert.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 cup gluten-free all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 3 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. If you are using chocolate chips, fold them in at this stage.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving. You can dust the cake with powdered sugar or top it with chocolate ganache for extra richness.

The combination of rich chocolate and the natural sweetness of butternut squash creates a decadent cake that is both indulgent and moist.

The squash adds an unexpected creaminess to the texture while maintaining the perfect balance of chocolatey flavor.

It’s a fantastic dessert for any chocolate fan, and the gluten-free option ensures everyone can enjoy it.

Gluten-Free Butternut Squash Lemon Poppy Seed Cake

This gluten-free butternut squash lemon poppy seed cake offers a delightful balance of fresh citrus and the earthy sweetness of squash.

The poppy seeds add a slight crunch, making every bite a pleasant experience, while the vibrant lemon flavor makes the cake refreshing and light.

Ingredients:

• 2 cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, combine the gluten-free flour, lemon zest, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey, coconut oil, vanilla extract, and lemon juice until smooth.
4. Add the butternut squash puree and mix until combined.
5. Gradually fold the dry ingredients into the wet mixture, stirring until just incorporated.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving. You can drizzle it with a simple lemon glaze or enjoy it plain.

This cake brings a fresh and light flavor profile with the pop of lemon and the natural sweetness of butternut squash.

The poppy seeds add an enjoyable texture that contrasts nicely with the soft, moist cake.

It’s a wonderful dessert for spring or summer occasions and makes a refreshing gluten-free treat for anyone who loves citrusy flavors.

Gluten-Free Butternut Squash Cinnamon Roll Cake

This gluten-free butternut squash cinnamon roll cake combines the best of a warm, gooey cinnamon roll with the wholesome goodness of butternut squash.

The cake is infused with cinnamon and has a swirl of sweet, spiced filling that makes each slice feel like a treat. It’s the perfect cake for a brunch gathering or a cozy weekend dessert.

Ingredients:

• 2 cups butternut squash puree
• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• For the filling:
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp coconut oil, melted
• For the glaze (optional):
  • 1/2 cup powdered sugar
  • 1 tbsp milk (or dairy-free milk)
  • ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until smooth. Add the butternut squash puree and mix until well combined.
4. Gradually add the dry ingredients into the wet ingredients and stir until just incorporated.
5. In a small bowl, mix together the brown sugar, cinnamon, and melted coconut oil to create the cinnamon filling.
6. Pour half of the batter into the prepared pan and spread it evenly. Spoon the cinnamon filling over the batter, swirling it into the cake with a knife or toothpick. Pour the remaining batter on top, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool. For the glaze, whisk together the powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake.

This cinnamon roll cake is a warm, comforting dessert that captures the essence of a cinnamon roll, but with a unique gluten-free twist.

The butternut squash adds moisture and richness to the cake, while the cinnamon filling swirls throughout, creating a beautiful marbled effect.

The optional glaze gives it an extra sweetness, making it an ideal treat for a special breakfast or an afternoon snack.

Gluten-Free Butternut Squash Banana Cake

This gluten-free butternut squash banana cake is a moist and flavorful treat that combines the richness of butternut squash with the natural sweetness of bananas.

Perfect for anyone looking for a healthier dessert option, this cake is simple to make and filled with nutritious ingredients, making it a delightful snack or a light dessert.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, combine the butternut squash puree, mashed bananas, maple syrup, coconut oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re using walnuts or pecans, fold them in now.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before removing it from the pan. Once cooled, slice and serve.

This cake is a perfect way to use up ripe bananas while incorporating the sweetness of butternut squash.

The natural flavors of the squash and banana create a tender, moist cake with a subtle, comforting sweetness.

It’s a nutritious dessert option that works great for breakfast or as an afternoon snack.

Gluten-Free Butternut Squash Cranberry Cake

This gluten-free butternut squash cranberry cake offers a unique balance of sweet and tart flavors, with the sweetness of the squash and the bright tartness of cranberries.

The cranberries add a pop of color and a burst of flavor that pairs beautifully with the soft, moist texture of the cake.

It’s a great dessert for the holiday season or any special occasion.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs
• ½ cup honey or maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, whisk the eggs, honey, coconut oil, and vanilla extract until smooth. Stir in the butternut squash puree.
4. Gradually add the dry ingredients into the wet mixture and mix until fully combined.
5. Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving. You can also sprinkle a bit of powdered sugar on top or serve with a dollop of whipped cream for extra indulgence.

The tartness of the cranberries adds a refreshing contrast to the sweet and dense texture of the butternut squash cake.

The blend of spices, along with the rich squash flavor, makes this cake a wonderful addition to any holiday dessert table or a treat for any special occasion.

It’s both festive and flavorful, perfect for those who want a gluten-free dessert with a little extra zing.

Gluten-Free Butternut Squash and Apple Cake

This gluten-free butternut squash and apple cake combines the richness of butternut squash with the natural sweetness of apples.

The apples add moisture, texture, and a hint of tartness, creating a cake that is both comforting and satisfying.

It’s an ideal dessert for autumn and can be served on its own or topped with whipped cream or vanilla ice cream.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups grated apple (about 2 medium apples)
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine the butternut squash puree, grated apples, maple syrup, coconut oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If you’re using chopped pecans or walnuts, fold them into the batter.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool before removing it from the pan. Serve as is or top with whipped cream or vanilla ice cream for extra indulgence.

This cake has a wonderful combination of flavors that evoke the cozy warmth of fall.

The butternut squash creates a dense, moist base, while the apples offer both sweetness and a slight tartness.

The cake is perfect for a seasonal dessert or as a simple treat to enjoy with a cup of tea or coffee.

It’s a delicious way to incorporate both fruits and vegetables into your gluten-free baking repertoire.

Gluten-Free Butternut Squash Spice Cake

This gluten-free butternut squash spice cake is a warm, fragrant dessert that’s perfect for cozy gatherings.

The combination of squash with cinnamon, ginger, and nutmeg creates a perfectly spiced cake, while the gluten-free flour ensures everyone can enjoy a slice.

The cake’s rich, moist texture makes it a comforting treat for any occasion.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In another large bowl, beat the eggs, honey, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. If using, fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing it from the pan. You can frost it with a simple glaze or serve as is.

This spice cake is full of warm, comforting flavors that highlight the best of fall.

The butternut squash helps keep the cake moist, while the blend of spices brings out a cozy sweetness.

It’s perfect for a Thanksgiving dessert or any time you want a gluten-free treat that feels like a hug in a bite.

Gluten-Free Butternut Squash Almond Cake

This gluten-free butternut squash almond cake is a light and fluffy dessert with a subtle nutty flavor from the almonds.

The squash adds moisture and richness, while the almonds provide a lovely texture that makes each bite satisfying.

The cake is perfect for an afternoon tea or a light dessert after dinner.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups almond flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
3. In another large bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree and mix until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
6. Pour the batter into the prepared pan and top with sliced almonds.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before removing it from the pan. Serve as is, or drizzle with a light honey glaze if desired.

This cake is a great option for those who enjoy nutty, gluten-free desserts. The almond flour adds a pleasant texture and flavor, which pairs wonderfully with the smoothness of the butternut squash.

The addition of sliced almonds on top gives it a beautiful crunch, making it a delicious and elegant cake for any occasion.

Gluten-Free Butternut Squash and Pumpkin Cake

Combining the sweetness of butternut squash with the autumnal flavors of pumpkin, this gluten-free butternut squash and pumpkin cake is a fall favorite.

It’s incredibly moist, thanks to the squash, while the pumpkin adds depth and a rich flavor. Topped with a dollop of whipped cream or a drizzle of maple syrup, this cake is a comforting treat for all.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups pumpkin puree
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another large bowl, combine the butternut squash puree, pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving. You can top it with whipped cream, a drizzle of maple syrup, or a dusting of cinnamon sugar.

This cake combines two beloved fall ingredients, butternut squash and pumpkin, to create a flavorful and moist dessert.

The richness of the squash and pumpkin makes each bite comforting and satisfying.

This cake is perfect for any autumn celebration, offering a gluten-free dessert that captures the essence of the season.

Gluten-Free Butternut Squash Orange Cake

This gluten-free butternut squash orange cake is a bright, refreshing dessert that combines the sweetness of butternut squash with the zesty tang of orange.

The citrus adds a burst of flavor that perfectly balances the natural richness of the squash, making for a moist and flavorful cake that’s ideal for any occasion.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp orange zest
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ cup fresh orange juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, orange zest, and salt.
3. In a separate large bowl, whisk together the eggs, maple syrup, coconut oil, vanilla extract, and orange juice until smooth.
4. Add the butternut squash puree and mix until fully incorporated.
5. Gradually add the dry ingredients into the wet mixture and stir until smooth.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing it from the pan. You can garnish with fresh orange slices or a light orange glaze for added flavor.

This cake is both bright and sweet, with the orange providing a refreshing contrast to the creamy texture of the butternut squash.

The combination of flavors is both uplifting and comforting, making it an ideal dessert for a spring or summer gathering. A wonderful gluten-free treat that stands out with its citrusy aroma!

Gluten-Free Butternut Squash Pineapple Cake

For a tropical twist on your traditional gluten-free cakes, this butternut squash pineapple cake is an irresistible option.

The pineapple brings a tangy sweetness that pairs perfectly with the rich and creamy texture of the butternut squash. It’s a moist cake that will leave everyone asking for more.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a separate large bowl, whisk the eggs, honey, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree and mix until combined. Then fold in the drained pineapple.
5. Gradually add the dry ingredients into the wet ingredients and mix until smooth.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing from the pan. For a tropical touch, you can top with whipped cream or a sprinkle of shredded coconut.

The sweetness and moisture from the pineapple really make this cake stand out, and the butternut squash adds an unexpected creaminess.

The cake is perfect for any tropical-themed event, or simply for when you want to indulge in a flavorful gluten-free treat that feels like a vacation in a bite!

Gluten-Free Butternut Squash Carrot Cake

Combining the flavors of two classic vegetables—carrots and butternut squash—this gluten-free butternut squash carrot cake is a moist, flavorful dessert that’s sure to please.

The carrots add texture and natural sweetness, while the squash contributes to the cake’s richness. It’s a great option for a healthier yet indulgent dessert.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups grated carrots (about 2 medium carrots)
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree and grated carrots until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. If using, fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before removing it from the pan. You can frost it with cream cheese frosting or enjoy it as is.

This cake is a wonderful combination of flavors and textures. The carrots provide a slight crunch, while the squash adds moisture and richness.

The cinnamon and nutmeg create a warm, aromatic base for the cake, making it a fantastic choice for a gluten-free dessert that feels both wholesome and indulgent.

It’s a great choice for a special occasion or any time you want a comforting, veggie-packed treat.

Gluten-Free Butternut Squash and Chocolate Cake

This gluten-free butternut squash and chocolate cake is a decadent treat that combines the richness of chocolate with the moistness of butternut squash.

The squash enhances the cake’s texture, making it extra tender, while the cocoa powder creates a deep, satisfying chocolate flavor. It’s the perfect cake for chocolate lovers who are looking for a gluten-free indulgence.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In another large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until fully combined.
5. Gradually add the dry ingredients into the wet mixture and mix until smooth. If you’re using chocolate chips, fold them into the batter.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing it from the pan. You can serve it with whipped cream, a dusting of powdered sugar, or a drizzle of chocolate sauce.

This cake is a chocolate lover’s dream, with the added benefit of being gluten-free.

The butternut squash adds a surprising level of moisture and depth of flavor, making each bite incredibly soft and tender. It’s perfect for anyone who wants a rich, decadent dessert without any gluten.

Gluten-Free Butternut Squash Coconut Cake

This gluten-free butternut squash coconut cake is a tropical-inspired treat that combines the richness of butternut squash with the light, nutty flavor of coconut.

The addition of shredded coconut adds texture and a subtle sweetness that pairs wonderfully with the creamy squash, creating a moist, satisfying dessert.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup honey or maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ cup unsweetened coconut milk (or any milk of choice)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, shredded coconut, baking powder, cinnamon, and salt.
3. In another large bowl, beat the eggs, honey, coconut oil, vanilla extract, and coconut milk until smooth.
4. Stir in the butternut squash puree until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan. You can top it with extra shredded coconut, a drizzle of honey, or serve with whipped cream.

This cake has a delicious tropical flavor with the creamy texture of butternut squash and the delightful crunch of coconut.

It’s a great dessert for those who love coconut, offering a perfect balance of sweetness and richness.

A simple yet elegant gluten-free dessert, it’s perfect for any celebration or just as an everyday treat.

Gluten-Free Butternut Squash and Pecan Cake

This gluten-free butternut squash and pecan cake is a simple yet elegant dessert that features the creamy texture of squash combined with the rich, nutty flavor of pecans.

The combination of the squash and nuts results in a moist, satisfying cake that’s perfect for anyone following a gluten-free diet.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
3. In a separate large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until smooth. If you’re using pecans, fold them into the batter.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing from the pan. Serve as is, or top with a handful of extra pecans or a dollop of whipped cream for added texture and flavor.

The combination of crunchy pecans and creamy butternut squash makes this cake both rich and satisfying.

The spices add warmth and depth, making this a perfect gluten-free option for cozy fall or winter gatherings.

The addition of pecans provides a delightful crunch that complements the smooth, moist texture of the cake.

Gluten-Free Butternut Squash Banana Cake

This gluten-free butternut squash banana cake is a delightful fusion of two naturally sweet ingredients.

The banana enhances the sweetness of the cake, while the butternut squash adds moisture and richness.

The result is a soft, tender cake that feels wholesome and indulgent all at once, making it perfect for a gluten-free breakfast or dessert.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree and mashed bananas until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until smooth. If desired, fold in the chopped walnuts or pecans for added texture.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan. Serve it as is, or top with whipped cream or a drizzle of honey.

This cake offers a wonderful balance of sweetness from the banana and the butternut squash, with a light texture that makes it feel like a comforting treat.

It’s a perfect choice for a nutritious gluten-free dessert or even as a wholesome breakfast option!

Gluten-Free Butternut Squash Lemon Cake

A tangy twist on the traditional gluten-free butternut squash cake, this lemon-infused version is refreshing and light.

The bright citrus flavor from the lemon balances the sweetness of the squash, creating a moist, zesty cake that’s perfect for spring and summer events.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the eggs, maple syrup, coconut oil, vanilla extract, lemon zest, and lemon juice until smooth.
4. Stir in the butternut squash puree until well incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan. You can top it with a light lemon glaze, powdered sugar, or a dollop of whipped cream for an extra burst of flavor.

The lemon in this cake adds a refreshing contrast to the richness of the butternut squash, making it an ideal dessert for warm weather gatherings.

The tangy citrus flavor brightens the cake’s natural sweetness, resulting in a light and flavorful treat that’s perfect for any occasion.

Gluten-Free Butternut Squash Maple Pecan Cake

This gluten-free butternut squash maple pecan cake combines the natural sweetness of butternut squash with the warm flavors of maple syrup and roasted pecans.

The cake has a rich, moist texture, with the addition of chopped pecans providing a satisfying crunch. It’s an excellent fall or winter dessert that feels indulgent yet comforting.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped roasted pecans (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
3. In a separate large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until fully combined.
5. Gradually add the dry ingredients to the wet mixture and mix until smooth. Gently fold in the chopped roasted pecans.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before removing from the pan. Top with extra chopped pecans for garnish, or drizzle with additional maple syrup for extra sweetness.

This cake is an irresistible combination of warm, comforting flavors. The maple syrup enhances the natural sweetness of the squash, while the pecans add a delightful crunch.

This gluten-free cake is perfect for autumn or holiday celebrations, or whenever you want a special treat that’s both indulgent and wholesome.

Gluten-Free Butternut Squash Spice Cake

This gluten-free butternut squash spice cake combines the warm flavors of fall spices with the richness of butternut squash.

The blend of cinnamon, nutmeg, and ginger creates a comforting, aromatic cake that is perfectly balanced by the sweetness of the squash. It’s the ideal treat for any cozy gathering or autumn celebration.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In another large bowl, whisk the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until smooth. If desired, fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing from the pan. You can top the cake with a light dusting of powdered sugar or a cinnamon glaze for an extra touch.

This spice cake has a rich, warm flavor that’s perfect for the fall and winter months. The butternut squash gives the cake a moist, dense texture, while the spices add a delightful depth of flavor.

It’s a comforting, gluten-free dessert that’s perfect for any holiday or family gathering.

Gluten-Free Butternut Squash Almond Cake

This gluten-free butternut squash almond cake is a light yet flavorful dessert that combines the creaminess of butternut squash with the nutty taste of almonds.

The almond flour gives the cake a slightly denser texture, while the squash keeps it moist and tender. It’s a perfect gluten-free dessert for anyone who enjoys a nutty flavor paired with a soft, rich cake.

Ingredients:

• 1 ½ cups butternut squash puree
• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup maple syrup or honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In a separate large bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until fully combined.
5. Gradually add the dry ingredients into the wet mixture and stir until smooth. If using, fold in the sliced almonds.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before removing from the pan. You can garnish with extra sliced almonds or dust with powdered sugar for a beautiful finishing touch.

The almond flour gives this cake a slightly nutty flavor that pairs perfectly with the sweet, moist texture of the butternut squash.

This cake is light yet satisfying, with a subtle almond flavor that makes it feel indulgent yet not too heavy. It’s perfect for anyone following a gluten-free diet who loves a nutty, delicate cake.

Gluten-Free Butternut Squash Coconut Flour Cake

This gluten-free butternut squash coconut flour cake is a light and fluffy treat that uses coconut flour to create a tender texture while still maintaining a rich flavor.

The coconut flour absorbs moisture wonderfully, allowing the butternut squash to shine in the cake. The combination creates a dessert that is both satisfying and full of flavor.

Ingredients:

• 1 ½ cups butternut squash puree
• ¾ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ½ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the coconut flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the eggs, honey, coconut oil, and vanilla extract until smooth.
4. Stir in the butternut squash puree until well combined.
5. Gradually add the dry ingredients into the wet mixture, mixing until smooth. If using, fold in the shredded coconut for added texture.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing from the pan. You can top it with extra shredded coconut or a light dusting of powdered sugar for a finishing touch.

This cake has a beautiful, light texture thanks to the coconut flour, and the butternut squash keeps it moist and tender.

The coconut flour’s subtle flavor and the added coconut texture give the cake a tropical twist.

It’s a fantastic gluten-free option that offers a delicate, slightly sweet treat that’s perfect for any occasion.