Best 2 Healthy Gingerbread Spice Cake With Butternut Squash Puree Recipes
If you're looking for a delicious and healthy twist on the classic gingerbread cake, you'll love this recipe for gingerbread spice cake with butternut squash puree. This moist and flavorful cake is made with whole wheat flour, butternut squash puree, and a blend of warm spices. It's a perfect treat for any occasion, and it's sure to be a hit with everyone who tries it.
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HEALTHY GINGERBREAD SPICE CAKE WITH BUTTERNUT SQUASH PUREE
Even though I live in balmy south Florida, where it is pretty much summer year round, I still like to 'get into' the seasons by cooking something festive and seasonally appropriate. I started slowly spiking my recipes with ultra-healthy ingredients (flax, wheat germ, hemp seeds, chickpea puree, etc.) This is a vegetarian and dairy-free recipe.
Provided by Ivy Larson
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
- Place 1/4 cup coconut oil in a microwave-safe bowl; heat in microwave until melted, about 30 seconds.
- Mix flour, ground flaxseeds, ginger, baking soda, cinnamon, allspice, and sea salt in a large bowl.
- Combine brown sugar, melted coconut oil, and egg in a separate large bowl; add squash puree, coconut milk, molasses, and vanilla extract and mix well. Stir flour mixture into squash mixture until batter is smooth. Pour batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool for 5 minutes before turning cake onto a wire rack to cool completely.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 41.7 g, Cholesterol 18.6 mg, Fat 10.4 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 186 mg, Sugar 15.4 g
BUTTERNUT SQUASH SPICE CAKE RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 29
Steps:
- Make cake: Preheat oven to 350°F. Grease 3 round cake pans (8 inches each). Line each with a circle of parchment paper and set aside. Mix cake flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, and star anise in a large bowl; set aside. In bowl of a stand mixer fitted with paddle attachment, beat oil, eggs, coconut sugar, yogurt, orange juice, bourbon, and vanilla on medium speed until well blended. Add flour mixture; beat on low speed to blend, then on medium speed until smooth, scraping inside of bowl twice. Stir in orange zest and crystallized ginger, then squash. Divide batter among lined pans and spread level. Bake until a toothpick inserted in center comes out clean, 20 to 24 minutes. Turn cakes onto racks, remove parchment, and let cool completely, 1 to 1 1/2 hours. Make frosting: In bowl of a stand mixer fitted with paddle attachment, beat butter and cream cheese until very smooth. Add powdered sugar, bourbon, cardamom, salt, cinnamon, and ginger; beat on low speed to blend, then on high speed until smooth and fluffy, scraping inside of bowl once or twice. Set a cake layer rounded side down on a platter; spread top of it with 3/4 cup frosting. Repeat with second layer. Set top layer in place, rounded side up. Spread top and sides of cake with remaining frosting. Press coconut into sides, a small handful at a time. *Find coconut palm sugar in the baking aisle of well-stocked grocery stores. Toast coconut on a rimmed baking sheet in a 350°F oven until light golden, stirring once, 4 to 5 minutes. Make ahead: Up to 1 day, chilled and loosely wrapped with plastic wrap.
Tips for a Scrumptious Gingerbread Spice Cake with Butternut Squash Puree:
- For a smooth and flavorful puree, use ripe butternut squash. Roasting the squash intensifies its natural sweetness. - If you don't have cake flour, you can make your own by combining 1 cup all-purpose flour with 2 tablespoons cornstarch. - To achieve a moist and tender crumb, cream together the butter and sugar until light and fluffy. Incorporate the eggs one at a time, ensuring they are fully blended. - For a perfectly spiced cake, use a combination of ground ginger, cinnamon, nutmeg, cloves, and allspice. Adjust the quantities to suit your taste preferences. - For an extra boost of flavor, add a teaspoon of molasses or honey to the cake batter. - Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake. - Allow the cake to cool completely before frosting. This helps the frosting set properly and prevents it from melting. - For a rich and creamy frosting, use a combination of cream cheese, butter, and powdered sugar. For a vegan alternative, use a plant-based cream cheese substitute. - Decorate the cake with festive sprinkles, chopped nuts, or candied ginger for an eye-catching presentation.Conclusion:
This delectable Gingerbread Spice Cake with Butternut Squash Puree is a delightful fusion of classic holiday flavors and the natural sweetness of butternut squash. Its moist and tender crumb, complemented by the smooth and tangy cream cheese frosting, makes it an irresistible treat. Perfect for cozy gatherings, festive occasions, or simply as a comforting dessert, this cake is sure to impress with its unique and delicious taste. Whether you're a seasoned baker or just starting your culinary journey, this recipe offers a rewarding and enjoyable baking experience. Happy baking!
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