Butternut Squash Cake with Honey Whipped Coconut Topping

Butternut Squash Cake with Honey Whipped Coconut Topping

Butternut Squash Cake with Honey Whipped Coconut Topping  Butternut Squash Cake with Honey Whipped Coconut Topping  Butternut Squash Cake with Honey Whipped Coconut Topping

Butternut Squash Cake with Honey Whipped Coconut Topping

This recipe for Butternut Squash Cake with Honey Whipped Coconut Topping is delicious! I made last November for my birthday for the first time. I was celebrating my birthday with relatives who don’t follow the AIP or Paleo at all and was nervous if they would like the cake or not. After they tasted it, they all fell in love and thought it was absolutely delicious. My non paleo/AIP boyfriend is constantly requesting that I make this cake, because it is THAT GOOD! I hope you will agree!

Butternut Squash Cake with Honey Whipped Coconut Topping

Butternut Squash Cake with Honey Whipped Coconut Topping
Print

Butternut Squash Cake with Honey Whipped Coconut Topping

Servings 9 Servings

Ingredients

For the Cake

  • 2 3/4 c packed cooked butternut squash (about 1 lb 8 oz - I cut my squash in half and placed cut sides facing down on a greased glass baking dish. The squash baked at 475 for 40 minutes)
  • 1/4 c coconut oil (melted)
  • 1/2 tsp sea salt
  • 1/4 c maple syrup
  • 1/4 c honey
  • 1 c coconut flour
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp baking soda
  • 3 gelatin eggs (3 Tbs gelatin + 2 Tbs lemon juice + 1 Tbs warm water + 4 Tbs boiling water)

For the Topping

  • 1 can full fat coconut milk (left in the refrigerator overnight to become cold and to separate the water from the fat)
  • 3 Tbs honey or maple syrup

Instructions

  1. Preheat the oven to 350 F and grease a 8x8 glass baking dish with coconut oil or other cooking oil and set aside.
  2. In a medium to large mixing bowl mash the cooked butternut squash with a potato masher until a cohesive mash is formed. Lumps are okay, try to get as smooth as possible. The butternut squash can also be pureed using an hand immersion blender or a regular blender.
  3. Stir in the coconut oil, sea salt, maple syrup and honey. The mixture may be lumpy and not mix well, that is okay. Set aside.
  4. Prepare the the gelatin eggs by first whisking together the gelatin, lemon juice and warm water, then whisk in the boiling water. Set aside.
  5. To the butternut squash mixture add the coconut flour, cream of tartar, and baking soda and gently mix in. Try not to over mix the batter.
  6. When the coconut flour is just combined fold in the gelatin egg.
  7. Transfer the cake batter to the prepared baking dish and bake for 1 hour + 10-15 minutes (70-75 minutes). The cake will be very brown and firm to the touch in the center and will firm up more as it cools.
  8. Allow the cake to cool completely in the baking dish. Then transfer to the refrigerator to let sit covered overnight to firm up completely.
  9. To prepare the frosting open the can of refrigerated coconut milk and drain off the water.
  10. In blender or food processor blend together unitl smooth the coconut milk and honey until airy and fluffy. Transfer the whipped topping to an airtight container and return the refrigerator to become more firm for frosting the cake or frost the cake directly.

  11. Store the cake covered in the refrigerator if it lasts that long and isn't devoured instantly 🙂

 

 

Butternut Squash Cake with Honey Whipped Coconut Topping

(Visited 6,665 times, 1 visits today)

10 COMMENTS

  1. Paleo AIP Recipe Roundtable #168 | 8th Jul 17

    […] Butternut Squash Cake with Honey Whipped Coconut Topping from The Sweet Pea Blogger *Here’s a beautiful cake for your next celebration. […]

  2. Lauren Drake | 13th Jun 17

    Hi this looks delicious! I’m not sure if coconut is safe for us yet. Do you think I could sub tigernut flour and olive oil? Thanks!

    • The Sweet Pea Blogger | 14th Jun 17

      Hi Lauren, Thanks and I think those should work equally as well. Because it is not as absorbant as coconut flour you will have to adjust the recipe slightly. Add more tigernut flour slowly until the cake mixture is moist/firm but not runny. It should be able to be pressed together and stay in moist breakable chunks. I hope that helps. Top be honest, I have not yet worked with tigernut flour, so I cannot say with 100% for certainty that it will work that way. I would love to hear what you end up doing, how much tigernut flour you used and how it turns out! Take care!

  3. diana | 18th May 17

    yummm. would this work with regular eggs instead of the gelatin eggs?

    • The Sweet Pea Blogger | 18th May 17

      Very possible. I have not made it with regular eggs, but I don’t see why it wouldn’t work. Let me know how it goes if you decide to use regular eggs instead of gelatin!

  4. Sarah | 18th May 17

    Hi, can I use 3 normal eggs for this at all? Thanks.

  5. Jessica | 8th May 17

    So not to sound completely lazy, but do you think the same measurement of canned butternut squash work in a pinch? This sounds so super good that it would make for a fun treat to bring along to graduation parties coming up. Or for Mother’s Day! Thank you!

    • The Sweet Pea Blogger | 8th May 17

      Hi Jessica, I think the canned butternut squash would work equally well. Just make sure it is a semi thick mash. Hope that helps!

  6. mars | 5th May 17

    This looks amazing, thanks! Do you have any nutritional info breakdown? In particular, I’m interested in how much sugar per what size serving? Thanks!

    • The Sweet Pea Blogger | 5th May 17

      Hi! I do not have the nutritional breakdown. But I do know the cake will make at 9-12 servings depending upon how big the slice is. There is a total of 11 Tbs of added sugar total which would give a grand total of 1.22-0.92 Tbs. (3.67-2.75 tsp) of sugar for each slice. Hope that helps! Thanks so much!

Leave A Comment

Leave a Reply