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!
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- GF Pumpkin Baby Ruth Bundt Cake
-
- GF Caramel Apple Cake
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- GF Chocolate Banana Black Bean Flour Cake
-
- Vegan Seedy Protein Bars
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- GF Lemon Layer Cake
Molly
September 10, 2018 at 4:52 pmWhat 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
September 10, 2018 at 6:17 pmGlad to help inspire you Molly 🙂
Taylor Kiser
September 10, 2018 at 3:19 pmLoving that you used butternut squash in these! I can’t wait to give these a try!
Sandi Gaertner
September 10, 2018 at 6:16 pmThanks Taylor. The butternut squash keeps this cake really moist!
Hannah Healy
September 10, 2018 at 2:37 pmSuch a good idea to put butternut into a sweet bar! These look great!
Sandi Gaertner
September 10, 2018 at 6:17 pmThank you so much Hannah 🙂
Bethany | A Simple Palate
September 10, 2018 at 1:53 pmOh this sounds amazing with the added butternut squash! I will definitely have to add this to my fall baking list 🙂
Sandi Gaertner
September 10, 2018 at 6:17 pmI hope you all like this gluten free cake recipe as much as we do 🙂
Crystal
April 4, 2018 at 5:18 pmMy tooth pick ddi not come out clean at 25 mins. Do you find that yours is done in that time?
Sandi Gaertner
April 4, 2018 at 11:14 pmHi 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
September 26, 2016 at 2:18 pmIs the unsweetened coconut flakes? Liquid?
Sandi Gaertner
September 26, 2016 at 5:50 pmHi 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
October 1, 2016 at 6:04 pmI don’t see coconut milk on the ingredient list. Is it supposed to have some?
Thanks!
Sandi Gaertner
October 2, 2016 at 9:13 pmHi 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
December 18, 2015 at 10:39 amThis looks delicious! I love squash of all sorts. Kobucha is my favorite, but butternut is a close second.
Sandi Gaertner
December 21, 2015 at 5:04 pmI love kobucha as well 🙂
Shirley @ gfe & All Gluten-Free Desserts
October 3, 2015 at 8:00 amMy 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
October 3, 2015 at 6:51 pmThank you so much Shirley…I love the moistness squash adds to my baking.
Laura
September 22, 2015 at 10:31 amLooks 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
September 22, 2015 at 11:03 amHi Laura, I use a 14 ounce can, so about 1 3/4 cups. Thank you so much.
Dee
September 22, 2015 at 5:39 amWhat brand of caramel chips do you use? I prefer not to use refined sugars. Thanks
Sandi Gaertner
September 22, 2015 at 11:06 amHi 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
September 16, 2015 at 7:03 pmI love that you used butternut squash. I need to incorporate more veggies in my desserts. This is wonderful.
Joanne/WineLady Cooks
September 16, 2015 at 10:31 amThis is a delicious dessert, I too like hiding healthy foods. It’s working and I’m definitely going to try your recipe.
Sandi Gaertner
September 16, 2015 at 11:06 amThank you Joanne 🙂
lizzy
September 10, 2015 at 12:16 pmThis 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
September 9, 2015 at 9:24 amI love butternut squash recipes!! And this one is amazing 🙂
Sandi Gaertner
September 9, 2015 at 9:25 amThank you so much Santiago 🙂
Madiha Nawaz
September 9, 2015 at 7:53 amThis 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
September 9, 2015 at 9:26 amI bet applesauce would taste wonderful as a substitute for butternut Madiha 🙂
Molly Kumar
September 8, 2015 at 11:26 pmWoW, they look so beautiful and healthy. Love cake bars.
Sandi Gaertner
September 9, 2015 at 9:27 amThank you Molly 🙂
Preethi'scuisine
September 8, 2015 at 4:48 pmLovely idea!! Looks healthy and tempting!! Thanks for sharing.
Sandi Gaertner
September 8, 2015 at 6:13 pmThank you Preethi 🙂
Chris @ SimpleFood365
September 8, 2015 at 4:25 pmI pinned these from another thread earlier today! They sounds so good. I think we are going to try them this fall.
Sandi Gaertner
September 8, 2015 at 6:13 pmI appreciate the pin Chris 🙂
Choclette
September 8, 2015 at 1:04 pmThese 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
September 8, 2015 at 6:14 pmI love that treats can be made healthfully 🙂
Raia
September 8, 2015 at 11:21 amDelicious! Can’t wait to get my hands on some butternut and give these a try! 🙂
Sandi Gaertner
September 8, 2015 at 11:35 amI hope your family enjoys them Raia 🙂
Kristen @ A Mind Full Mom
September 8, 2015 at 5:37 amTotally in love with adding squashes and sweet potatoes to fall desserts–the flavor is just perfection. These look great. Pinned!
Sandi Gaertner
September 8, 2015 at 11:35 amThank you Kristen 🙂
Ali @ Home & Plate
September 7, 2015 at 6:21 pmThis 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
September 8, 2015 at 11:36 amWhat kids don’t know 🙂
Stephanie Nelson
September 7, 2015 at 9:45 amPlease 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
September 7, 2015 at 10:05 amHi 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.