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 :-).
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:
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!
I guess the big question here is, would you tell your kids?
These are wheat free, gluten free, and completely Celiac safe!
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Tools You Need To Make This Recipe:
- My favorite size baking dish! This makes just enough to keep your tummy filled up with yummy cake!
- These whisks keep my dry and wet ingredients blended perfectly!
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
- Preheat the oven to 350 degrees.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and mix well.
- Pour wet ingredients into the dry ingredients and mix.
- Spray coconut oil in a 9x9 baking pan.
- Pour cake batter into the pan.
- Bake for 20-25 minutes.
- Allow to cool and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 329 Total Fat: 15g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 192mg Carbohydrates: 45g Fiber: 3g Sugar: 21g Protein: 4g
More Yummy Cake Recipes to Try!
-
- GF Pumpkin Baby Ruth Bundt Cake
-
- GF Caramel Apple Cake
-
- GF Chocolate Banana Black Bean Flour Cake
-
- Vegan Seedy Protein Bars
-
- GF Lemon Layer Cake
Molly
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.
Sandi Gaertner
Glad to help inspire you Molly 🙂
Taylor Kiser
Loving that you used butternut squash in these! I can’t wait to give these a try!
Sandi Gaertner
Thanks Taylor. The butternut squash keeps this cake really moist!
Hannah Healy
Such a good idea to put butternut into a sweet bar! These look great!
Sandi Gaertner
Thank you so much Hannah 🙂
Bethany | A Simple Palate
Oh this sounds amazing with the added butternut squash! I will definitely have to add this to my fall baking list 🙂
Sandi Gaertner
I hope you all like this gluten free cake recipe as much as we do 🙂
Crystal
My tooth pick ddi not come out clean at 25 mins. Do you find that yours is done in that time?
Sandi Gaertner
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
Kellie
Is the unsweetened coconut flakes? Liquid?
Sandi Gaertner
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.
Tammy Wittig
I don’t see coconut milk on the ingredient list. Is it supposed to have some?
Thanks!
Sandi Gaertner
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 🙂
Kathryn
This looks delicious! I love squash of all sorts. Kobucha is my favorite, but butternut is a close second.
Sandi Gaertner
I love kobucha as well 🙂
Shirley @ gfe & All Gluten-Free Desserts
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
Sandi Gaertner
Thank you so much Shirley…I love the moistness squash adds to my baking.
Laura
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?
Sandi Gaertner
Hi Laura, I use a 14 ounce can, so about 1 3/4 cups. Thank you so much.
Dee
What brand of caramel chips do you use? I prefer not to use refined sugars. Thanks
Sandi Gaertner
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.
Michelle @ The Complete Savorist
I love that you used butternut squash. I need to incorporate more veggies in my desserts. This is wonderful.
Joanne/WineLady Cooks
This is a delicious dessert, I too like hiding healthy foods. It’s working and I’m definitely going to try your recipe.
Sandi Gaertner
Thank you Joanne 🙂
lizzy
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 🙂
Santiago
I love butternut squash recipes!! And this one is amazing 🙂
Sandi Gaertner
Thank you so much Santiago 🙂
Madiha Nawaz
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! 🙂
Sandi Gaertner
I bet applesauce would taste wonderful as a substitute for butternut Madiha 🙂
Molly Kumar
WoW, they look so beautiful and healthy. Love cake bars.
Sandi Gaertner
Thank you Molly 🙂
Preethi'scuisine
Lovely idea!! Looks healthy and tempting!! Thanks for sharing.
Sandi Gaertner
Thank you Preethi 🙂
Chris @ SimpleFood365
I pinned these from another thread earlier today! They sounds so good. I think we are going to try them this fall.
Sandi Gaertner
I appreciate the pin Chris 🙂
Choclette
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.
Sandi Gaertner
I love that treats can be made healthfully 🙂
Raia
Delicious! Can’t wait to get my hands on some butternut and give these a try! 🙂
Sandi Gaertner
I hope your family enjoys them Raia 🙂
Kristen @ A Mind Full Mom
Totally in love with adding squashes and sweet potatoes to fall desserts–the flavor is just perfection. These look great. Pinned!
Sandi Gaertner
Thank you Kristen 🙂
Ali @ Home & Plate
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.
Sandi Gaertner
What kids don’t know 🙂
Stephanie Nelson
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.
Sandi Gaertner
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.