Butternut Squash, Coconut and Ginger Cake

Here’s the recipe I promised over a week ago when I was doing my week of paleo food diary.  Sorry it’s taken so long to post!  If I had my way I would just do CrossFit, cook nice food and blog all day. Alas, life is not so simple.

This is a moist and quite dense cake, absolutely awesome served drizzled with coconut milk or fresh cream.

What you need:
Half a butternut squash (Mine was sort of medium sized, but I forgot to weigh it – sorry I know that’s not helpful! Alternatively if you’re feeling lazy, buy a packet of pre-prepared squash.)
150g ground almonds
50g unsweetened desiccated coconut
2 eggs
2 tbsp honey
3 tbsp coconut oil
1 tsp baking powder
2 inch piece of ginger, peeled and grated (or 1 tsp ground ginger)

How to make it:
Peel your squash and cut into cubes.
Add to a pan of boiling water and simmer until soft.
Remove from the heat and drain. Allow to cool and then mash.

Preheat your oven to 180C.
Grease a cake tin and line with greaseproof paper.

In a large bowl mix together the ground almonds, desiccated coconut and baking powder. If you’re using ground ginger mix this in too. Set aside.

In another bowl cream the eggs and honey until light and fluffy.
Mix in the coconut oil.
Add the mashed butternut squash and grated fresh ginger (if you’re using it instead of ground ginger).

Now mix the wet and dry ingredients together. The batter may be a bit lumpy but that’s fine.
Pour into the cake tin and bake for about 60 minutes.
You will probably need to cover it with a piece of foil for the last 20 minutes of cooking, as it started to get too brown on top.
The cake is cooked when a skewer inserted into the middle comes out clean.

Allow to cool and remove from tin. Sprinkle with a little extra desiccated coconut and serve.

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19 comments

  1. This looks amazing! Thanks for sharing. I’ll let you know if I make it. Glad I stumbled across you on here. 🙂

    1. Hi Becca, thanks for stopping by! Please do let me know if you make it and if you have any suggestions to improve the recipe. Please keep visiting as we’ll be adding new recipes on a regular basis.

  2. maricristin · · Reply

    Thought this looked good and made it last week – excellent , very tasty and not too sweet. added bonus is that it’s dairy free so suitable for sharing with Isabel. Am going to try the fig and almond tart next! Thnaks for the great recipies.

    1. Thank you so much for the nice feedback! I really love the fig and almond tart, hope it turns out well for you too 🙂

  3. this is great! like coconut cornbread! LOVE IT!!!

    1. Thank you Loren, glad you liked it!

  4. This was delicious……I love it drizzled with honey or maple syrup…..mmmm….. will have to resist making it too often!

  5. Stephanos · · Reply

    How much Coconut Flour would you use as an alternative for someone who has a nut allergy?

    1. Stephanos · · Reply

      Ps I am that ‘someone’, haha

    2. Hi Stephanos! Hmmmm…. I haven’t actually tried adapting this recipe with coconut flour, but generally you can’t really do a straight swap. Coconut flour absorbs a LOT more moisture than almond flour, so you’d most likely need to use a lot less and possibly also increase the quantity of eggs. I Googled around a bit and a couple of websites have suggested about a 1/4 to 1/3 ratio of coconut to almond flour and I would probably add 2 or 3 more eggs, but others suggest using established coconut flour recipes rather than risk ruining an existing almond flour recipe. Sorry I can’t be more helpful 😦 If you do decide to go ahead and experiment would you mind letting us know how you get on please?

      1. Stephanos · ·

        Thanks for that, and taknig the tmie to do some research for me! I reckon I might give it a shot this weekend. I randomly found this as a replacement for 3/4 cup Almond Flour this morning – 3 tablespoons coconut flour and 1 tablespoon sunbutter. So that may be my route. I’ll let you know!!

      2. Oh cool, yes please do let us know how you get on!

  6. Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

  7. This was lovely, especially with maple syrup on top. I would, however, bake it less and possibly add more baking powder, or a 1/4 tsp of baking soda to help it rise a bit more.

  8. do you mean ground almond flour?

    1. We just have ground almonds in the UK (I assume you’re from elsewhere!?) but would assume ground almond flour is the same thing – just ground up almonds?

  9. […] Butternut Squash, Coconut & Ginger Cake […]

  10. Made this tonight , it is amazing! So good that most of it was eaten whilst still warm! I have been slowly converting my girlfriend to paleo / whole food eating and this is just the kind of recipe that will convince anyone they’re not missing out on anything by eating this way. Made it with fresh ginger and is a great replacment for shop bought Jamaican ginger cake. Looking forward to trying more of your recipes! Thanks !

    1. Thank you so much Peter, really glad both you and your girlfriend enjoyed it. I prefer it with fresh ginger too 🙂

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