With the holiday’s just around the corner, I have been on the hunt for some treats that satisfy my sweet tooth and meeting some dietary needs. For me, finding treats that are Gluten Free, Dairy Free and Low FODMAP, that appeal to me, has been challenging and expensive. Much to my pleasure and surprise, I have come across an incredible tasting cake! It is so moist, delicious and favorable, everyone will come back for more. No-one can tell that it is naturally gluten and dairy free. It was love at first bite!
Ingredients you will need:
For the cake:
• 2 cups Butternut Squash (cubed, cooked and mashed)
• 2 cups sugar
• 1 cup Vegetable Oil
• 4 large eggs
• 2 cups Gluten Free all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon of salt
• 2 teaspoons ground cinnamon (optional)
• ½ teaspoon ginger (optional)
For Dairy-Free Icing:
• ¼ cup Dairy-Free butter substitute (I used Smart Balance Original)
• 1 cup confectioner’s sugar
• 2 teaspoons rice milk (or similar)
• 1 teaspoon citric acid
For the Cake:
1. Preheat oven to 350 degrees.
2. Peel and gut the butternut squash, then cut into small pieces
3. Place cut butternut squash into a pot and bring to a boil till soft.
4. Once soft, drain the water and mash (or puree) and then set aside to cool.
5. In a medium bowl, sift the (dry ingredients) Gluten Free flour, baking soda, baking powder, salt, ground cinnamon (optional) and ground ginger (optional). Once sifted, set bowl aside.
6. In a medium bowl, beat eggs, sugar and oil with a mixer.
7. Add the dry ingredients (from step 4) into the wet ingredients (from step 5), and mix thoroughly.
8. Add the mashed/pureed butternut squash. Mix until thoroughly blended.
9. Line the cake pan or roaster pan with parchment paper.
10. Pour cake mixture into desired pan.
11. Bake for 40 to 45 minutes, or until a knife comes out clean when pricked. Timing will depend on your oven and type/depth of pan.
For the Icing:
1. Using an electric mixer, mix the Dairy-free butter substitute, confectioner’s sugar, rice milk (or similar) and citric acid on medium speed. Mix to desired consistency.
2. To adjust the consistency, you can add confectioner’s sugar or liquid as you see fit.