Butternut Squash Cake with Maple Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
This gluten free butternut squash cake with maple cream cheese frosting is a tad sweet, a bit spicy, super moist, and so very cravable. Make it for a special treat or even for Thanksgiving dinner.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 ¾ cups gluten free all purpose flour (no gums)
  • 1 ½ tsp baking soda
  • 1 vanilla bean scraped
  • 2 tsp powdered ginger
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tsp black pepper
  • 1 pinch salt
  • ⅔ cup grape seed oil
  • ¾ cup grade b dark maple syrup
  • 2 tablespoons plain Greek yogurt
  • 3 eggs
  • 1 cup roasted or steamed and pureed butternut squash (canned pumpkin or squash is a fine substitute)
  • 1 tablespoon orange zest (optional)
  • FOR FROSTING:
  • 8 oz cream cheese- preferably without gums or fillers. I used Sierra Nevada Brand, Gina Marie and Dianna Supreme are two other fantastic options.
  • ¼ cup maple syrup
  • 1 teaspoon dark local honey
Instructions
  1. Preheat oven to 350º and line a buttered 9 inch cake pane with parchment paper.
  2. In a small bowl, sift together flour, baking soda, vanilla bean, ginger, cardamom, cinnamon, black pepper, and salt
  3. Combine oil and maple syrup in the bowl of your stand mixer (a hand mixer or elbow grease work just fine too) and beat on high with whisk attachment until well combined. Add yogurt and beat until incorporated. Add eggs one by one, and beat well- scraping down the bowl with each addition. Add the butternut squash and mix to combine.
  4. Turn the mixer to low and add the flour mixture in 3 additions- scraping down the bowl to make sure you've incorporated all of the ingredients.
  5. Bake in the center rack of your oven for 45-50 minutes or until a toothpick comes out clean.
  6. Cool on a wire rack for 20 minutes then turn the cake onto a plate to cool completely. Cool completely before frosting with maple cream cheese icing. Top with orange zest for a pretty and yummy touch!
  7. FOR FROSTING
  8. Beat all ingredients on medium-high until well-combined
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/butternut-squash-cake-maple-cream-cheese-frosting/