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.
- 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
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.
In a food processor, combine the cooked squash, milk, vanilla, and eggs. Process until smooth.
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.
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.
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.
With a stand mixer or hand mixer, whisk the sugar and chai cream just until stiff peaks form. Serve with the cake.
Recipe: Olivia Mack Anderson
Photography: Paul Strabbing