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butternut olive oil cake
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Gluten-Free Butternut Squash Cranberry Olive Oil Cake

A delicious gluten-free and dairy-free holiday cake made with roasted butternut squash, fresh cranberries, chocolate chips, vanilla, almond and topped with a sweet vanilla icing.
Course Dessert
Cuisine American
Keyword holiday
Prep Time 1 hour
Cook Time 40 minutes
Servings 10 slices
Calories 345kcal

Equipment

  • whisk
  • 9" cake pan
  • large mixing bowls
  • sheet pan

Ingredients

  • 1 cup Roasted Butternut Squash (measure after roasting)
  • 1/2 cup Olive Oil
  • 2 Tbsp. Raw Honey
  • 1/2 Tbsp. Vanilla Extract
  • 1/8 tsp. Almond Extract (optional)
  • 1/4 cup Coconut Sugar
  • 1/4 cup Cane Sugar
  • 1 cup Gluten-Free Flour Blend (can sub regular flour if not gluten-free)
  • 1/2 cup Finely Ground Almond Flour
  • 1/3 cup Oat Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Salt
  • 3 Large Eggs
  • 1/2 cup Fresh Cranberries
  • 1/2 cup Chocolate Chips (we like mini chips)

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Cut the butternut squash in half and scoop out the seeds. Spray them with oil and place them cut-side down on a parchment-covered sheet pan.
  • Roast the squash halves for 30-40 minutes, or until they are soft and golden. Allow the squash to cool, then scoop out 1 cup of the squash flesh. Reduce the oven temperature to 325 degrees.
  • Scoop the squash into a large bowl and add the olive oil, honey, vanilla extract and almond extract.
  • In another bowl, mix together the sugar, flour, almond flour, oat flour, baking soda, baking powder, cinnamon, ginger, cloves and salt.
  • Slowly add the dry mixture into the wet mixture and whisk together. Whisk the eggs together and whisk them into the batter.
  • Fold half of the cranberries and chocolate chips into the batter. Grease and line a 9” baking pan and pour the batter into it. Sprinkle the remaining cranberries and chocolate chips on top.
  • Bake the cake in the oven for 35-45 minutes, or until the cake reaches an internal temperature of 190 degrees with a thermometer.
  • Allow the cake to cool before removing it from the cake pan. Sift the powdered sugar into a bowl to get rid of any lumps in the sugar. Add the vanilla extract and whisk in the milk 1 teaspoon at a time until it reaches the consistency of your liking. Drizzle the icing on top of the cake and allow the icing to firm up prior to slicing and enjoying.