Gluten Free Butternut Squash Cake (Refined Sugar Free and Hidden Vegetables)

Name: Gluten Free Butternut Squash Cake (Refined Sugar Free and Hidden Vegetables)
Prep time: 10 min
Cook time: 45 min
Yield: 16 squares
Ingredients: 150g butternut squash (peeled weight); 75ml vegetable oil; 3 eggs; 150ml maple syrup; 80g Greek yogurt; 300g gluten free self raising flour; 1tbsp cinnamon; 1tsp nutmeg; 15g chia seeds; 50g golden raisins

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Naturally sweetened with maple syrup rather than refined sugar, this gluten free 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

Last updated 5 days ago

Added 24th January 2026

Recipe by Alison Peters

Gluten Free butternut squash cake, refined sugar free and packed with hidden vegetables

If you're looking for a healthier gluten free cake recipe, this gluten free butternut squash cake is a fantastic option. Made with butternut squash, warming spices and naturally sweetened with maple syrup, it's a delicious bake that's perfect for coeliacs and anyone reducing their intake of refined sugar.

Butternut squash helps create a wonderfully moist texture while adding extra vegetables to your diet in a way even fussy eaters may enjoy. The combination of cinnamon, nutmeg and raisins gives this gluten free cake plenty of flavour, making it ideal for an afternoon treat, lunchbox snack or lighter dessert.

Unlike many traditional cake recipes, this hidden veg cake is refined sugar free while still delivering a naturally sweet and satisfying bake. Whether you're searching for a gluten free vegetable cake, a coeliac friendly snack recipe or simply a new way to use butternut squash, this recipe is a great addition to your baking collection.

Here are some tips and FAQs about Gluten Free Butternut Squash Cake

Not like if you eat it on it's own. The butternut squash adds moisture and a subtle sweetness rather than a strong vegetable flavour. Combined with the cinnamon, nutmeg and raisins it's not noticeable, it creates a deliciously spiced cake that doesn't taste like vegetables.

Yes, this recipe is made using gluten free ingredients and is suitable for people with coeliac disease. As always, check ingredient labels to ensure they are suitable.

Yes, this recipe uses maple syrup instead of refined sugar, making it a refined sugar free baking option.

Yes, the cake can be baked ahead of time and stored in an airtight container for several days. In fact, the flavours often develop further after a day or two.

Method

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.
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.
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.
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.
Let cool slightly in the tin then removed and allow to go cold fully before cutting into 16 squares.

Nutritional Information (Per square)

Cals

168

Carbs

27_g

Fibre

1_g

Fat

6_g

Sugar

10_g

Protein

3_g

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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