Kabocha Squash Spice Cake with Chai Caramel
User Reviews
4.8
Kabocha Squash Spice Cake with Chai Caramel
Description
The Kabocha Squash Spice Cake with Chai Caramel combines mashed kabocha squash with a medley of warming spices like cinnamon and allspice, blended into a batter with dates and yogurt for moisture and texture. Baking powder and baking soda provide leavening, resulting in a thick batter that bakes into a tender, spiced cake. The accompanying chai caramel sauce uses full-fat coconut milk simmered with coconut sugar and chai spices, finished with butter and vanilla to create a silky, flavorful topping. This cake’s moist crumb and layered spice make it suitable as a dessert or sweet snack during cooler months.
Baking involves softening the dates, blending them with the squash and wet ingredients, then combining with dry ingredients before baking in an 8-inch pan. The chai caramel complements the cake with its smooth, spiced richness. Serve slices drizzled with this caramel sauce for added depth and warmth.
Ingredients
Kabocha Squash Spice Cake:
- 1 cup kabocha squash mashed
- 12 date pitted, large, Medjool
- ½ teaspoon baking soda
- ½ cup coconut oil melted
- 2/3 cup plain whole milk yogurt
- 1 Tbsp ginger peeled and grated, fresh
- 2 egg large
- 1¾ cups all-purpose flour gluten-free
- 1/3 cup coconut sugar or more for a sweeter cake
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ½ teaspoon salt sea salt
Chai Caramel
- 1 coconut milk 14-ounce can, full-fat
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ½ teaspoon salt to taste, sea salt
- 1-½ tablespoons butter salted
- 1 teaspoon vanilla extract pure
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(8-inch) cake
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1Slice (of 8) | |
| Calories | 382kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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