Best 2 Kabocha Squash Cake Recipes

Kabocha squash cake is a delicious and nutritious treat that is perfect for any occasion. Made with wholesome ingredients like kabocha squash, coconut flour, almond flour, eggs, maple syrup, and spices, this cake is naturally gluten-free, grain-free, and refined sugar-free. It's also a great source of fiber, vitamins, and minerals.

This versatile cake can be enjoyed as a breakfast, snack, or dessert. It's also a great way to use up leftover kabocha squash. The article provides two variations of the cake: a basic recipe and a chocolate chip variation. Both recipes are easy to follow and can be made in under an hour.

The basic kabocha squash cake has a moist and tender crumb with a slightly sweet flavor. The chocolate chip variation adds a touch of sweetness and richness that is sure to please everyone. Both cakes are delicious served warm or cold, and can be topped with your favorite frosting, glaze, or fruit.

So if you're looking for a healthy and delicious cake that's perfect for any occasion, give kabocha squash cake a try! You won't be disappointed.

Check out the recipes below so you can choose the best recipe for yourself!

KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM

Kabocha Squash Cake with Brown Sugar Cream image

Provided by Will Goldfarb

Categories Cake Beer Milk/Cream Dessert Bake Vanilla Squash Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

Brown sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites
Cakes:
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
For cakes:
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

KABOCHA SQUASH CAKE

Kabocha Squash Cake image

"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit.

Provided by That is Dr House to

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces kabocha squash
2 tablespoons plain flour
1 tablespoon cornstarch
2 teaspoons superfine sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 tablespoons water
2 egg yolks

Steps:

Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.

Nutrition Facts : Calories 83.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 152.8, Carbohydrate 14.5, Fiber 1.5, Sugar 4, Protein 2.4

Tips:

Choose the right kabocha squash: Look for a squash that is firm, heavy for its size, and has a deep orange color. Avoid any squash that has bruises or soft spots.
Roast the kabocha squash: Roasting the kabocha squash brings out its natural sweetness and flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast the squash for 45 minutes to 1 hour, or until it is tender.
Make sure the kabocha squash is cool before handling it: The squash will be very hot after roasting, so let it cool for a few minutes before handling it.
Use a food processor or blender to puree the kabocha squash: This will make the squash smooth and easy to work with.
Add your favorite spices and seasonings: Feel free to experiment with different spices and seasonings to create a kabocha squash cake that is unique and flavorful.

Conclusion:

Kabocha squash cake is a delicious and nutritious way to enjoy this healthy vegetable. With its moist texture, sweet flavor, and beautiful orange color, kabocha squash cake is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe, give kabocha squash cake a try!