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Home » Chef Recipes » Gluten Free Caramel Cake Butternut Squash Bars

Gluten Free Caramel Cake Butternut Squash Bars

August 24, 2016 By Sandi Gaertner 46 Comments

I would be grateful if you shared this recipe :-)

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Butternut squash is often ignored when it comes to making cookies and cakes. I hope this gluten free butternut squash caramel cake bar recipe will encourage you to think out of the box when it comes to this nutritious vegetable :-).

Gluten Free Butternut Squash Caramel Cake Bars stacked on top of each other. A glass of milk is in the background

Butternut squash is not technically in season yet, but this squash is a staple in our kitchen when the weather turns cold.

Luckily, I found cans of organic butternut squash puree at our local Sprout Market. If you read my blog last year, you will know I love to hide sweet winter squash in a lot of my dessert recipes. I have made:

kabocha mousse in wine glasses

kabocha squash mousse

    squash cookies stacked on top of each other on a plate

acorn squash cookie

     pumpkin 7 layer bar on a paper bag

pumpkin 7 layer bars

The best part about hiding vegetables in my desserts? My kids often have no idea. (And I like to keep it that way!) It is a win-win in our house. My kids enjoy these nutritious treats, and I feel better knowing these treats are actually good for my kids!

Gluten Free Butternut Squash Caramel Cake Bar on a plate

I guess the big question here is, would you tell your kids?

These are wheat free, gluten free, and completely Celiac safe!

Click here to see all of the cookie and bar recipes on this blog.

(*Please note there is an affiliate link in this recipe. If you make a purchase using an affiliate link, it won’t change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I appreciate your support.)

Tools You Need To Make This Recipe:

  1. My favorite size baking dish! This makes just enough to keep your tummy filled up with yummy cake!
  2. These whisks keep my dry and wet ingredients blended perfectly!
Gluten Free Butternut Squash Caramel Cake Bars

Gluten Free Butternut Squash Caramel Cake Bars

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Easy gluten free butternut squash caramel cake bars.

Ingredients

  • 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1 cup unsweetened coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 15 ounce can butternut squash puree, 1 can
  • 1/2 cup coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup maple syrup
  • 1/2 cup caramel chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add all dry ingredients and whisk to blend.
  3. In a medium bowl, add all wet ingredients and mix well.
  4. Pour wet ingredients into the dry ingredients and mix.
  5. Spray coconut oil in a 9x9 baking pan.
  6. Pour cake batter into the pan.
  7. Bake for 20-25 minutes.
  8. Allow to cool and serve.
Nutrition Information:
Yield: 12 Serving Size: slice
Amount Per Serving:Calories: 302 Saturated Fat: 12g Cholesterol: 27mg Sodium: 93mg Carbohydrates: 40g Fiber: 4g Sugar: 16g Protein: 4g
© Sandi Gaertner
Cuisine: American / Category: Dessert

More Yummy Cake Recipes to Try!

GF Pumpkin Baby Ruth Bundt Cake
GF Caramel Apple Cake
un-sliced gluten free apple cake on a white cake plate

GF Chocolate Banana Black Bean Flour Cake
Vegan Seedy Protein Bars
GF Lemon Layer Cake

 

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I would be grateful if you shared this recipe :-)

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Filed Under: Chef Recipes, Gluten Free Cake and Cupcake Recipes, Gluten Free Cookie and Bar Recipes, Gluten Free Dessert Recipes Tagged With: butternut squash, caramel, coconut, maple syrup, squash

Previous Post: « Grain Free Donuts with Blueberries and Coconut Glaze
Next Post: Tomato Basil Gluten Free Flatbread Pizza »

Reader Interactions

Comments

  1. Molly

    September 10, 2018 at 4:52 pm

    What an interesting idea for squash. I’ve made tons of items with it but it never dawned on me to use squash in desserts.

    Reply
    • Sandi Gaertner

      September 10, 2018 at 6:17 pm

      Glad to help inspire you Molly 🙂

      Reply
  2. Taylor Kiser

    September 10, 2018 at 3:19 pm

    Loving that you used butternut squash in these! I can’t wait to give these a try!

    Reply
    • Sandi Gaertner

      September 10, 2018 at 6:16 pm

      Thanks Taylor. The butternut squash keeps this cake really moist!

      Reply
  3. Hannah Healy

    September 10, 2018 at 2:37 pm

    Such a good idea to put butternut into a sweet bar! These look great!

    Reply
    • Sandi Gaertner

      September 10, 2018 at 6:17 pm

      Thank you so much Hannah 🙂

      Reply
  4. Bethany | A Simple Palate

    September 10, 2018 at 1:53 pm

    Oh this sounds amazing with the added butternut squash! I will definitely have to add this to my fall baking list 🙂

    Reply
    • Sandi Gaertner

      September 10, 2018 at 6:17 pm

      I hope you all like this gluten free cake recipe as much as we do 🙂

      Reply
  5. Crystal

    April 4, 2018 at 5:18 pm

    My tooth pick ddi not come out clean at 25 mins. Do you find that yours is done in that time?

    Reply
    • Sandi Gaertner

      April 4, 2018 at 11:14 pm

      Hi Chrystal, I would definitely bake it longer. It depends often on the size of the pan and depth of the batter. I hope this helps. Sanid

      Reply
  6. Kellie

    September 26, 2016 at 2:18 pm

    Is the unsweetened coconut flakes? Liquid?

    Reply
    • Sandi Gaertner

      September 26, 2016 at 5:50 pm

      Hi Kellie, Thank you for writing. Yes, I did use unsweetened coconut flakes in this recipe. The liquid was coconut milk from a can, so no added sugar.

      Reply
      • Tammy Wittig

        October 1, 2016 at 6:04 pm

        I don’t see coconut milk on the ingredient list. Is it supposed to have some?
        Thanks!

        Reply
        • Sandi Gaertner

          October 2, 2016 at 9:13 pm

          Hi Tammy, I don’t include coconut milk in this recipe. The can of butternut squash puree really gives a ton of moisture to this recipe. Thank you so much for your note 🙂

          Reply
  7. Kathryn

    December 18, 2015 at 10:39 am

    This looks delicious! I love squash of all sorts. Kobucha is my favorite, but butternut is a close second.

    Reply
    • Sandi Gaertner

      December 21, 2015 at 5:04 pm

      I love kobucha as well 🙂

      Reply
  8. Shirley @ gfe & All Gluten-Free Desserts

    October 3, 2015 at 8:00 am

    My goodness these look good, Sandi! I truly love all the things you do with squash! 🙂 Thanks so much or sharing this recipe on our Gluten-Free Recipe Fix: Back-to-School and Fall Recipes editions!

    Happy first weekend in October, dear!
    Shirley

    Reply
    • Sandi Gaertner

      October 3, 2015 at 6:51 pm

      Thank you so much Shirley…I love the moistness squash adds to my baking.

      Reply
  9. Laura

    September 22, 2015 at 10:31 am

    Looks delicious! *Unfortunately I cant can’t ganned squash here, only fresh (then do it myself) how many cups/oz are the cans you use?

    Reply
    • Sandi Gaertner

      September 22, 2015 at 11:03 am

      Hi Laura, I use a 14 ounce can, so about 1 3/4 cups. Thank you so much.

      Reply
  10. Dee

    September 22, 2015 at 5:39 am

    What brand of caramel chips do you use? I prefer not to use refined sugars. Thanks

    Reply
    • Sandi Gaertner

      September 22, 2015 at 11:06 am

      Hi Dee, I used Kraft caramel bits. If you don’t want refined sugars, maybe there is a way to modify my friend’s caramel recipe so it makes bits. http://www.allergyfreealaska.com/2013/05/17/liquid-gold-dairy-free-caramel-sauce/ I hope this helps.

      Reply
  11. Michelle @ The Complete Savorist

    September 16, 2015 at 7:03 pm

    I love that you used butternut squash. I need to incorporate more veggies in my desserts. This is wonderful.

    Reply
  12. Joanne/WineLady Cooks

    September 16, 2015 at 10:31 am

    This is a delicious dessert, I too like hiding healthy foods. It’s working and I’m definitely going to try your recipe.

    Reply
    • Sandi Gaertner

      September 16, 2015 at 11:06 am

      Thank you Joanne 🙂

      Reply
  13. lizzy

    September 10, 2015 at 12:16 pm

    This recipe is so creative!!! I love butternut squash so I am sure I would love this. I love the idea of using a veggie in the mix, makes me feel healthier too 🙂

    Reply
  14. Santiago

    September 9, 2015 at 9:24 am

    I love butternut squash recipes!! And this one is amazing 🙂

    Reply
    • Sandi Gaertner

      September 9, 2015 at 9:25 am

      Thank you so much Santiago 🙂

      Reply
  15. Madiha Nawaz

    September 9, 2015 at 7:53 am

    This is a new recipe for me but they do look delicious! We do not get butternut squash here so can I replace it with apples?
    Thanks very much for sharing! 🙂

    Reply
    • Sandi Gaertner

      September 9, 2015 at 9:26 am

      I bet applesauce would taste wonderful as a substitute for butternut Madiha 🙂

      Reply
  16. Molly Kumar

    September 8, 2015 at 11:26 pm

    WoW, they look so beautiful and healthy. Love cake bars.

    Reply
    • Sandi Gaertner

      September 9, 2015 at 9:27 am

      Thank you Molly 🙂

      Reply
  17. Preethi'scuisine

    September 8, 2015 at 4:48 pm

    Lovely idea!! Looks healthy and tempting!! Thanks for sharing.

    Reply
    • Sandi Gaertner

      September 8, 2015 at 6:13 pm

      Thank you Preethi 🙂

      Reply
  18. Chris @ SimpleFood365

    September 8, 2015 at 4:25 pm

    I pinned these from another thread earlier today! They sounds so good. I think we are going to try them this fall.

    Reply
    • Sandi Gaertner

      September 8, 2015 at 6:13 pm

      I appreciate the pin Chris 🙂

      Reply
  19. Choclette

    September 8, 2015 at 1:04 pm

    These sound so good. I’ve only ever made cake with squash once and I was impressed by its light texture, so I’m not quite sure why I haven’t tried again.

    Reply
    • Sandi Gaertner

      September 8, 2015 at 6:14 pm

      I love that treats can be made healthfully 🙂

      Reply
  20. Raia

    September 8, 2015 at 11:21 am

    Delicious! Can’t wait to get my hands on some butternut and give these a try! 🙂

    Reply
    • Sandi Gaertner

      September 8, 2015 at 11:35 am

      I hope your family enjoys them Raia 🙂

      Reply
  21. Kristen @ A Mind Full Mom

    September 8, 2015 at 5:37 am

    Totally in love with adding squashes and sweet potatoes to fall desserts–the flavor is just perfection. These look great. Pinned!

    Reply
    • Sandi Gaertner

      September 8, 2015 at 11:35 am

      Thank you Kristen 🙂

      Reply
  22. Ali @ Home & Plate

    September 7, 2015 at 6:21 pm

    This recipe looks delicious. I love the idea of using a healthy veggie inside and they don’t even know that it’s a good for you healthy dessert.

    Reply
    • Sandi Gaertner

      September 8, 2015 at 11:36 am

      What kids don’t know 🙂

      Reply
  23. Stephanie Nelson

    September 7, 2015 at 9:45 am

    Please give me an option that does not include xanthum gum or guar guam. Can I use tapioca starch or arrowroot instead? Thank you for your help.

    Reply
    • Sandi Gaertner

      September 7, 2015 at 10:05 am

      Hi Stephanie. I am not really familiar with baking omitting xanthan gum or guar gum. You want something that could bind so the cake isn’t too crumbly. My first thought is to put a tablespoon of chia seeds into this recipe. If you want to subtract 1/4 cup of the flour and substitute with arrowroot, try it. Please let us know how it turns out. I am sure other readers would love to know what would work.

      Reply

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