Kabocha Squash Spice Cake with Chai Caramel

Name: Kabocha Squash Spice Cake with Chai Caramel
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 (8-inch) cake
Ingredients: 1 cup mashed kabocha squash; 12 large Medjool dates; ½ teaspoon baking soda; ½ cup coconut oil; 2/3 cup whole milk plain yogurt; 1 Tbsp fresh ginger; 2 large eggs; 1¾ cups gluten-free all-purpose flour; 1/3 cup coconut sugar; 1½ teaspoons baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon allspice; ½ teaspoon sea salt; 1 14-ounce can full-fat coconut milk; ½ cup coconut sugar; ½ teaspoon ground cinnamon; ¼ teaspoon allspice; ½ teaspoon sea salt; 1-½ tablespoons salted butter; 1 teaspoon pure vanilla extract

User Reviews

4.8

84 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
1 (8-inch) cake
Calories
382 kcal
Course
Cake
Cuisine
American

Kabocha Squash Spice Cake with Chai Caramel

Tyler Espinosa

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Kabocha Squash Cake made gluten-free and refined sugar-free

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Ingredients

Servings

Kabocha Squash Spice Cake:

1 cup mashed kabocha squash
12 large Medjool dates pitted
½ teaspoon baking soda
½ cup coconut oil melted
2/3 cup whole milk plain yogurt
1 Tbsp fresh ginger peeled and grated
2 large eggs
1¾ cups gluten-free all-purpose flour
1/3 cup coconut sugar or more for a sweeter cake
1½ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon allspice
½ teaspoon sea salt

Chai Caramel

1 14-ounce can full-fat coconut milk
½ cup coconut sugar
½ teaspoon ground cinnamon
¼ teaspoon allspice
½ teaspoon sea salt to taste
1-½ tablespoons salted butter
1 teaspoon pure vanilla extract

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Instructions

Bake the kabocha squash and mash it
Preheat the oven to 350 degrees F and lightly oil or butter an 8-inch round cake pan.
Place the dates in a bowl along with the baking soda and fill with boiling water. Allow dates to sit 10 to 15 minutes to allow them to soften. Strain the water and place dates in a high powered blender.
Add the mashed kabocha squash, coconut oil, plain yogurt, and grated ginger to the blender. Blend until completely smooth. Add the two eggs and blend just until combined.
In a mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, allspice and salt (dry ingredients).
Pour the pureed kabocha mixture into the bowl with the dry mixture and stir together until combined. The batter will be thick.
Pour the cake batter into the prepared pan and smooth into an even layer using a rubber spatula or wooden spoon.
Place on the center rack of the oven and bake 35 to 45 minutes, until the center tests clean.
Allow cake to cool to room temperature, about 1 hour.

Make the Chai Caramel:

Heat the coconut milk, coconut sugar, cinnamon, allspice, and sea salt in a medium-sized skillet over medium-high heat and bring to a full boil. Reduce heat slightly and allow mixture to continue to cook at a gentle boil, whisking constantly, until dark brown and thickened, about 10 to 15 minutes. Remove from heat and add the butter and vanilla extract. Allow the caramel to cool (Note: the caramel will thicken even more as it cools).
Turn the cake out onto a cutting board or cake platter. Pour the chai caramel on the center of the cake and use a rubber spatula to smooth it over the full surface of the cake. Sprinkle with chopped pistachios (or walnuts or pecans) and serve.