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gluten_free2024-06-22 07:36 pm
nerakrose) wrote in gluten_free2024-06-22 07:36 pm
recipe: squash cake with cream cheese frosting
this is not a potato post 👀
I was craving squash cake and I had several squashes in my fridge (bounty of the season), but I've never actually made a gluten free squash cake before. I'm not sure I've ever actually made squash cake before, but I'm positive that the last time I ate one was before I found out I was gluten intolerant, which is now 12 years ago.
If you're like me and like carrot cake but find it overwhelming (i.e. it's nice, but after two bites it's Too Much Of Everything), or even 'too autumny' for the season, squash cake may be for you! it uses different spices than a carrot cake so it feels lighter and is a bit more zingy as it also uses lemon zest.
150g brown sugar (white if you want a 'lighter' cake)
150g salted butter (or unsalted, but then remember to add salt)
3 eggs
1tsp baking powder
1tsp baking soda*
1/5tsp xantham gum (omit if using a gf flour blend with xanthan gum)
1/2 to 1 tsp cinnamon
1tsp ground cardamum
2tsp vanilla sugar (if using extract, 1tsp)
1tsp ground ginger
zest from 1 lemon
50g oat flour
100g plain white gf flour (i used Doves Farm)
1 squash/zucchini/courgette/whatever you call this in your area, shredded
150g walnuts, chopped (can be omitted)
cream cheese frosting:
as per your favourite recipe, but add 1tsp cardamom, vanilla measured by your heart, and zest from 1 lemon to the frosting.
I used a tub of Philadelphia plain (165g - is it just me or did these use to be 200g tubs??), bit of butter (eyeballed), icing sugar (by taste).
*if you're like me and realised too late you don't have any baking soda in the house, do 1 and half tspbaking powder instead. it worked out alright for me.
preheat oven to 180C fan 200C over/under heat.
cream sugar and butter until light and fluffy. add egg one by one. (if using vanilla extract, add.) mix the dry ingredients and mix into the wet. add chopped walnuts and shredded squash and mix well. pour into square/rectangular pan and bake for about 25-30 minutes (test after 25 minutes, skewer should come out clean). let cool completely before covering with frosting. ENJOY.
i found out too late i only had 1 lemon so omitted this from the batter and put zest only in the frosting. turned out ok but would've liked to have this in the cake as well. next time!
batter should look like this:
bonus quick and dirty recipe in honour of potato month: the Leftovers & Why Do I Have So Many Squash In My Fridge Frittata
1 squash, shredded
1 large potato, shredded
3-4 eggs
a blob of sour cream
parmesan/similar hard, grated cheese (I used about half a cup)
1tsp powdered onion (or shred an onion if you have it)
2tbsp ground paprika
1tsp chilipowder
salt and pepper after your own heart
mix together, bake in the oven at 200C fan for about 20-30 minutes (tbh I lost track of time and don't know how long this cooked for). enjoy. makes 3 servings, this was my WFH lunch and dinner same day, and the 3rd serving went with me to the office the following day.
I was craving squash cake and I had several squashes in my fridge (bounty of the season), but I've never actually made a gluten free squash cake before. I'm not sure I've ever actually made squash cake before, but I'm positive that the last time I ate one was before I found out I was gluten intolerant, which is now 12 years ago.
If you're like me and like carrot cake but find it overwhelming (i.e. it's nice, but after two bites it's Too Much Of Everything), or even 'too autumny' for the season, squash cake may be for you! it uses different spices than a carrot cake so it feels lighter and is a bit more zingy as it also uses lemon zest.
150g brown sugar (white if you want a 'lighter' cake)
150g salted butter (or unsalted, but then remember to add salt)
3 eggs
1tsp baking powder
1tsp baking soda*
1/5tsp xantham gum (omit if using a gf flour blend with xanthan gum)
1/2 to 1 tsp cinnamon
1tsp ground cardamum
2tsp vanilla sugar (if using extract, 1tsp)
1tsp ground ginger
zest from 1 lemon
50g oat flour
100g plain white gf flour (i used Doves Farm)
1 squash/zucchini/courgette/whatever you call this in your area, shredded
150g walnuts, chopped (can be omitted)
cream cheese frosting:
as per your favourite recipe, but add 1tsp cardamom, vanilla measured by your heart, and zest from 1 lemon to the frosting.
I used a tub of Philadelphia plain (165g - is it just me or did these use to be 200g tubs??), bit of butter (eyeballed), icing sugar (by taste).
*if you're like me and realised too late you don't have any baking soda in the house, do 1 and half tspbaking powder instead. it worked out alright for me.
preheat oven to 180C fan 200C over/under heat.
cream sugar and butter until light and fluffy. add egg one by one. (if using vanilla extract, add.) mix the dry ingredients and mix into the wet. add chopped walnuts and shredded squash and mix well. pour into square/rectangular pan and bake for about 25-30 minutes (test after 25 minutes, skewer should come out clean). let cool completely before covering with frosting. ENJOY.
i found out too late i only had 1 lemon so omitted this from the batter and put zest only in the frosting. turned out ok but would've liked to have this in the cake as well. next time!
batter should look like this:
bonus quick and dirty recipe in honour of potato month: the Leftovers & Why Do I Have So Many Squash In My Fridge Frittata
1 squash, shredded
1 large potato, shredded
3-4 eggs
a blob of sour cream
parmesan/similar hard, grated cheese (I used about half a cup)
1tsp powdered onion (or shred an onion if you have it)
2tbsp ground paprika
1tsp chilipowder
salt and pepper after your own heart
mix together, bake in the oven at 200C fan for about 20-30 minutes (tbh I lost track of time and don't know how long this cooked for). enjoy. makes 3 servings, this was my WFH lunch and dinner same day, and the 3rd serving went with me to the office the following day.