Gluten-Free Squash Spice Cake with Chai Whipped Cream
This fantastic, seasonal gluten-free spice cake is extra beguiling due to the subtly sweet flavor of butternut or kabocha squash. Not too sweet and not at all savory, it’s perfect for the holiday table or everyday breakfast, especially when squash is in season. However, you could substitute canned mashed pumpkin with awesome results.
Squash Spice Cake with Chai Whipped Cream
With just the right amount of sweetness and a crowning dollop of spiced whipped cream, this moist, wonderful cake is just as good for breakfast as it is for dessert. Note: this recipe calls for squash that’s already been steamed or roasted until tender.
Servings 12
Calories 282 kcal
Ingredients
- 2 cups cubed cooked squash such as butternut or kabocha, cooled
- 1⁄2 cup milk
- 1⁄2 teaspoon pure vanilla extract
- 2 eggs
- 1⁄2 cup (1 stick) butter melted and cooled
- 3⁄4 cup firmly packed brown sugar
- 1 1⁄2 cups gluten-free baking flour such as Bob’s Red Mill
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground cinnamon
- Generous pinch of ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1 cup heavy whipping cream
- 2 chai tea bags or 2 tablespoons loose chai tea
- 1 tablespoon sugar or pure maple syrup
Instructions
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Preheat the oven to 350°F. Grease a 9-inch bundt or round cake pan. Place the whisk attachment of a stand mixer or the beaters of a hand mixer in the freezer.
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In a food processor, combine the cooked squash, milk, vanilla, and eggs. Process until smooth.
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In a large bowl, whisk together the butter and brown sugar. Add the squash mixture and stir until well combined. In a bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.
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Fold the dry ingredients into the wet until the batter is mixed thoroughly and without lumps. Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
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Meanwhile, in a small saucepan over medium-high heat, warm the cream with the chai tea bags until very warm but not boiling. When small bubbles form, remove from the heat, cover, and let steep for 8 minutes. Remove the tea bags, squeezing their liquid back into the pot, or strain out the loose tea. Transfer the chai cream to a bowl and chill for 45 minutes.
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With a stand mixer or hand mixer, whisk the sugar and chai cream just until stiff peaks form. Serve with the cake.
Nutrition Facts
Squash Spice Cake with Chai Whipped Cream
Amount Per Serving
Calories 282
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 55mg18%
Sodium 305mg13%
Potassium 182mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 3166IU63%
Vitamin C 5mg6%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe: Olivia Mack Anderson
Photography: Paul Strabbing
7 Comments on “Gluten-Free Squash Spice Cake with Chai Whipped Cream”
Are you meaning Bob’s One to One flour or the other blend without rice flour? I cannot eat rice at all in any form.
Hi, do you use GF baking flour with or without xantham gum for this recipe?? Can’t wait to try it!!
With zanthan or another GF binder! Let us know how it turns out!
Would love it if you could tell me if it’s 10 cup or 12 cup capacity Bundt pan? (I am assuming my 6 cup is out of the running.) 🙂
Have you ever used applesauce in place of the eggs? Or flax seed eggs?
We have not, but expect it would be tasty. Will you let us know if you try it?
Hi! Sorry for the delay. It was a 10-cup. But you can, of course, make more than one or use the extra to make cupcakes!