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Kabocha Squash Spice Cake with Chai Caramel
4.8 from 84 votes

Kabocha Squash Spice Cake with Chai Caramel

This Kabocha Squash Spice Cake blends mashed kabocha squash with Medjool dates and warm spices to create a moist, richly textured cake. The addition of fresh ginger adds a subtle brightness, balancing sweetness and spice. Topped with a chai-infused caramel made from coconut milk and spices, this cake offers a deep, comforting flavor profile ideal for fall or winter desserts, pairing well with tea or coffee.

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

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

    Cup of Yum
  1. Bake the kabocha squash and mash it
  2. Preheat the oven to 350 degrees F and lightly oil or butter an 8-inch round cake pan.
  3. 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.
  4. 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.
  5. In a mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, allspice and salt (dry ingredients).
  6. Pour the pureed kabocha mixture into the bowl with the dry mixture and stir together until combined. The batter will be thick.
  7. Pour the cake batter into the prepared pan and smooth into an even layer using a rubber spatula or wooden spoon.
  8. Place on the center rack of the oven and bake 35 to 45 minutes, until the center tests clean.
  9. Allow cake to cool to room temperature, about 1 hour.
Make the Chai Caramel:
  1. 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).
  2. 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

Serving 1Slice (of 8) Calories 382kcal (19%) Carbohydrates 62g (21%) Protein 4g (8%) Fat 16g (25%) Fiber 4g (16%) Sugar 36g (72%)

Nutrition Facts

Serving: 1 (8-inch) cake

Amount Per Serving

Calories 382

% 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.