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Chop your peeled butternut squash into chunks, place in a pan of boiling water and boil on a medium heat until soft. Drain the water and mash allow to go cool so the eggs don't start cooking when you add to you cake batter.
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Place the vegetable oil, eggs, maple syrup, Greek yogurt, gluten free self raising flour, cinnamon, nutmeg and chia seeds all in a large bowl and whisk well using an electric whisk.
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Fold the butternut squash and raisins into the gluten free cake batter. Golden raisins aren't easy to get without a may contain gluten warning on them, feel free to use normal raisins if you can't get hold of any.
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Place the cake mix into a greased and lined 10in square tin. Bake on gas 5/190c for 45-50 mins until golden on top and a skewer pressed into the middle comes out clean.
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Let cool slightly in the tin then removed and allow to go cold fully before cutting into 16 squares.
Gluten and Refined Sugar Free Hidden Veg Butternut Squash Cake
Back to all recipes.Naturally sweetened with maple syrup rather than refined sugar, this butternut squash cake is a lightly spiced cake with a more subtle sweetness than some cakes. The mashed butternut squash keeps the cake beautifully moist and is a brilliant way to sneak some hidden veg into little ones’ diets, making it ideal for toddlers and family sharing. Finished with a touch of warming cinnamon and nutmeg and studded with juicy raisins, this is the kind of gluten free bake that works just as well for a young coeliacs lunchboxes, after-school snacks or a cosy slice with a cuppa.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 45 Mins
- This recipe makes 16 squares
This recipe contains:
- Dairy
- Egg
Method
Nutritional Information (Per square)
Cals
Calories
168
Carbs
27g
Fibre
1g
Fat
6g
Sugar
10g
Protein
3g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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