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Gluten-Free Kabocha Squash Cake

by Nensi Beram
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Gluten-Free Kabocha Squash Cake

Kabocha squash – my absolute favorite fall produce

And here is yet another Kabocha squash recipe. What can I say? It’s my absolute favorite fall produce. I love it because it’s so versatile: it’s great for making desserts but it is also amazing in savory recipes: soups, stews, dips, and more. So, if you want to experiment a little with this amazing ingredient, here is a recipe for you.

And if you want more recipe ideas for Kabocha squash, check out Roasted Kabocha Squash Hummus, Kabocha Squash Overnight Oats, Creamy Kabocha Squash Pudding, and Roasted Squash and Lentil Soup.

Flavorful fall cake with cashew cream frosting

This Gluten-Free Kabocha Squash Cake with cashew cream frosting is a flavorful one-bowl cake that’s perfect for fall. It’s full of delicious flavors thanks to Kabocha squash puree, pumpkin spices, cinnamon, and orange juice. You can serve it for breakfast or as a sweet treat. It pairs perfectly with a cup of tea or coffee.

Have you made cashew cream yet? Cashew cream is a wonderful dairy-free alternative to sour or heavy cream! It’s super easy to make and it requires just a few ingredients. For the best results, check out a few tips on how to make it perfect.

Dietary requirements: vegan, gluten-free, and soy-free.

Gluten-Free Kabocha Squash Cake

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
Kabocha squash cake
  • Oat flour
  • White rice flour
  • Fine almond flour
  • Kabocha squash puree (see How to make Kabocha squash puree)
  • Coconut oil
  • Orange juice
  • Agave or maple syrup
  • Gingerbread or pumpkin spice mix
  • Cinnamon powder
  • Baking powder
  • Baking soda
  • Orange zest (optional)
Cashew cream frosting
  • Cashews
  • Coconut oil
  • Lemon juice
  • Agave syrup

Gluten-Free Kabocha Squash Cake

Kabocha – a nutritious winter squash

Kabocha squash is a variety of Japanese winter squash, also known as Japanese pumpkin in North America. It has a bright orange color and a texture similar to sweet potatoes. The flavor is rich, sweet, and slightly nutty.

In terms of nutrition, Kabocha squash has quite a lot to offer:

  • It is an excellent source of vitamin A (it provides almost 300% of the daily value for a 2,000-calorie diet).
  • It also a good source of vitamin C and provides small amounts of iron, calcium, some B vitamins, potassium, and magnesium.
  • Even though kabocha is naturally sweet, it is pretty low-carb and keto-friendly.
  • The skin is edible and an excellent source of fiber.

Nutrition facts

1 cup (245g) of cooked kabocha squash contains approximately:

Calories: 49
Fat: 0.2
Carbs: 12
Protein: 1.8
Dietary fiber: 2.7

Gluten-Free Kabocha Squash Cake

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Kabocha squash cake

  • Preheat oven to 180° C.
  • Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
  • In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, pumpkin spice mix, cinnamon powder, baking powder, and baking soda.
  • Add Kabocha squash puree, coconut oil, orange juice, and agave syrup and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Pour the batter into the prepared pan and bake for approx. 45 minutes ( or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and let it cool fully before serving.

Cashew cream frosting

  • Drain cashews well and place them into a high-speed blender along with lemon juice, coconut oil, and agave or maple syrup.
  • Process until smooth.

Serving suggestion

  • Spread the frosting over the cake and top as desired.
  • Slice and serve.

Gluten-Free Kabocha Squash Cake

Tips and how-tos

How to roast Kabocha squash

  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash Kabocha squash well and pat it dry with a dishtowel.
  • Cut the stem end off and then cut the squash vertically, from the stem end to the bottom end.
  • Push the halves apart with your hands.
  • Using a spoon, scoop out the seeds and stringy flesh.
  • You can cut each half into 2 wedges (lengthwise).
  • Bake for 40-55 minutes (depending on the size) or until the squash is fork-tender and browned in places.
  • Check at 40 minutes by inserting a fork into the center. It should be soft. If not, return to the oven and check again in 10 minutes. Let it cool down a bit before peeling.

How to make Kabocha squash puree

  • Place the skinless squash flesh in a blender or food processor.
  • Process for 30 seconds to one minute, or until smooth and silky. You may need to scrape the sides down a time or two to get all of the squash pureed.

Gluten-Free Kabocha Squash cake is:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Soy-free
  • Full of delicious fall flavors
  • Quick and easy to make
  • A sweet treat everyone can enjoy
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Gluten-Free Kabocha Squash Cake

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.


Gluten-Free Kabocha Squash Cake

Gluten-Free Kabocha Squash Cake

Nensi Beram
Gluten-Free Kabocha Squash Cake with cashew cream frosting is full of delicious flavors thanks to Kabocha squash puree, pumpkin spices, cinnamon, and orange juice. It's quick and easy to make, vegan, gluten-free, and soy-free.
Prep Time 15 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 8
Calories 446 kcal

Ingredients
  

Kabocha squash cake

Cashew cream frosting

  • 200 g cashews previously soaked in water for minimum 4 hours
  • 30 ml lemon juice
  • 40 ml coconut oil
  • 50-60 ml agave syrup

Instructions
 

Kabocha squash cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
  • In a large bowl, mix together the dry ingredients: oat flour, white rice flour, fine almond flour, pumpkin spice mix, cinnamon powder, baking powder, and baking soda.
  • Add Kabocha squash puree, coconut oil, orange juice, and agave syrup and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Pour the batter into the prepared pan and bake for approx. 45 minutes ( or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and let it cool fully before serving.

Cashew cream frosting

  • Drain cashews well and place them into a high-speed blender along with lemon juice, coconut oil, and agave or maple syrup.
  • Process until smooth.

Serving suggestion

  • Spread the frosting over the cake and top as desired.
  • Slice and serve.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Kabocha Squash Cake
Amount per Serving
Calories
446
% Daily Value*
Fat
 
27
g
42
%
Sodium
 
42
mg
2
%
Carbohydrates
 
47
g
16
%
Fiber
 
3
g
13
%
Sugar
 
17
g
19
%
Protein
 
9
g
18
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten-free pumpkin recipes, pumpkin cake almond flour, pumpkin cake gluten-free

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4 comments

Tâmara Raposo November 8, 2021 - 8:29 pm

This looks incredible as, actually, every desert/dish you Share, thanks for doing it!
One question though, kabocha is not the easiest pumpkin/squash to find. Could i sub with any other? Thank you 🍀

Reply
Nensi Beram November 9, 2021 - 12:25 pm

Hi, Tamara! Thank you so much for your lovely comment, much appreciated. I assume canned pumpkin puree would be a good sub. Or maybe you can make butternut squash puree.

Reply
Tamara November 9, 2021 - 7:07 pm

Thank you 🍀🙏🏼

Reply
Nensi Beram November 9, 2021 - 10:24 pm

You’re welcome!

Reply

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