Kabocha squash – my absolute favorite fall produce
Kabocha squash is one of my favorite seasonal ingredients. I return to it every autumn because it’s versatile and flavorful: naturally sweet, with a dense, creamy texture that works equally well in desserts and savory dishes. You can roast it for purees, blend it into soups, or fold it into baked goods. Below is a simple, one-bowl gluten-free cake recipe made with roasted Kabocha and topped with a dairy-free cashew cream frosting. It’s vegan, gluten-free, and soy-free—perfect for fall gatherings or a cozy weekend treat.
Flavorful fall cake with cashew cream frosting
This Gluten-Free Kabocha Squash Cake with cashew cream frosting is an easy, flavorful cake that highlights the sweet, nutty character of Kabocha squash. The batter combines Kabocha puree with warm pumpkin-style spices, cinnamon, and a splash of orange juice for brightness. The cashew cream frosting is a creamy, dairy-free alternative that complements the cake without overpowering it. Serve a slice with tea or coffee for breakfast, dessert, or anytime you want a comforting seasonal bake.
Dietary notes: vegan, gluten-free, and soy-free.
Meet the ingredients
Kabocha squash cake
- Oat flour
- White rice flour
- Fine almond flour
- Roasted Kabocha squash puree
- Coconut oil
- Orange juice
- Agave or maple syrup
- Gingerbread or pumpkin spice mix
- Cinnamon powder
- Baking powder
- Baking soda
- Orange zest (optional)
Cashew cream frosting
- Cashews (soaked)
- Coconut oil
- Lemon juice
- Agave or maple syrup
Kabocha – a nutritious winter squash
Kabocha, often called Japanese pumpkin, has a dense, sweet flesh similar to sweet potato. Its flavor is rich and slightly nutty, making it a great match for warming spices and citrus. Kabocha is nutritious: it’s high in vitamin A, a good source of vitamin C, and supplies small amounts of minerals like potassium and magnesium. The skin is edible and provides extra fiber when cooked and softened.
Nutrition facts (approximate for cooked kabocha)
1 cup (245 g) cooked Kabocha squash contains approximately:
Calories: 49
Fat: 0.2 g
Carbs: 12 g
Protein: 1.8 g
Dietary fiber: 2.7 g
How to make it
Kabocha squash cake — overview
- Preheat the oven to 180°C (350°F).
- Prepare a 16 cm (about 6–7 in) springform cake tin: line with baking paper and grease with coconut oil.
- In a large bowl, combine oat flour, white rice flour, almond flour, pumpkin or gingerbread spice mix, cinnamon, baking powder, and baking soda.
- Add roasted Kabocha squash puree, melted coconut oil, orange juice, and agave or maple syrup. Mix until smooth, using a hand mixer or whisk. Taste and adjust sweetness.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Cashew cream frosting — overview
- Drain soaked cashews and combine with lemon juice, coconut oil, and agave or maple syrup in a high-speed blender.
- Blend until very smooth and creamy, stopping to scrape the sides as needed.
- Chill briefly if the frosting needs to firm up before spreading.
Serving suggestion
- Spread cashew cream frosting over the cooled cake and top with orange zest, chopped nuts, or a light dusting of cinnamon if desired.
- Slice and serve. Keeps refrigerated for a few days; allow to come to room temperature before serving for best texture.
Tips and how-tos
How to roast Kabocha squash
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment.
- Wash and dry the squash, cut off the stem end, then halve it lengthwise. Scoop out seeds and stringy bits.
- Slice halves into wedges if desired and place cut-side down on the baking sheet.
- Bake 40–55 minutes depending on size, until fork-tender and lightly browned. Let cool slightly, then peel if you prefer (the skin is edible once roasted).
How to make Kabocha squash puree
- After roasting and removing any tough skin, place the warm squash flesh in a blender or food processor.
- Blend 30 seconds to one minute, scraping down the sides as needed, until smooth and silky.
Gluten-Free Kabocha Squash cake is:
- Vegan (dairy- and egg-free)
- Gluten-free
- Soy-free
- Full of fall spices and bright orange flavor
- Quick and straightforward to prepare
Gluten-Free Kabocha Squash Cake
Author: Nensi Beram
Gluten-Free Kabocha Squash Cake with cashew cream frosting is full of warm fall flavors thanks to Kabocha squash puree, pumpkin-style spices, cinnamon, and orange juice. It’s quick to make and suitable for vegan and gluten-free diets.
Prep & Cook
Prep Time: 15 mins • Cook Time: 45 mins • Servings: 8 • Calories (per serving): 446 kcal
Equipment
- 16 cm springform cake tin
- Electric hand mixer or whisk
- Silicone spatula
- Mixing bowl
- High-speed blender or food processor
Ingredients
Kabocha squash cake
- 100 g oat flour
- 100 g white rice flour
- 50 g fine almond flour
- 200 g roasted Kabocha squash puree
- 120 ml agave syrup
- 50 ml coconut oil (melted)
- 50 ml orange juice
- 1 tsp pumpkin spice or gingerbread spice mix
- 1/3 tsp cinnamon powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- Orange zest (optional, to taste)
Cashew cream frosting
- 200 g cashews (soaked at least 4 hours)
- 30 ml lemon juice
- 40 ml coconut oil (melted)
- 50–60 ml agave syrup (to taste)
Instructions
Kabocha squash cake
- Preheat oven to 180°C (350°F). Line a 16 cm springform cake tin with baking paper and grease with coconut oil.
- In a large bowl, whisk together oat flour, white rice flour, almond flour, pumpkin spice mix, cinnamon, baking powder, and baking soda.
- Add Kabocha squash puree, melted coconut oil, orange juice, and agave syrup. Mix until smooth with a hand mixer or whisk. Adjust sweetness if needed.
- Pour the batter into the prepared pan and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely before frosting.
Cashew cream frosting
- Drain soaked cashews and place them in a high-speed blender with lemon juice, coconut oil, and agave or maple syrup.
- Blend until very smooth and creamy, scraping down the sides as needed. Chill briefly if the frosting needs to firm up.
Serving suggestion
- Spread the cashew cream over the cooled cake and garnish with orange zest or chopped nuts if desired.
- Slice and serve. Store in the refrigerator for up to a few days; bring to room temperature before serving for best texture.
Nutrition facts (per serving)
Calories: 446 kcal • Fat: 27 g • Sodium: 42 mg
Carbohydrates: 47 g (Fiber: 3 g, Sugar: 17 g) • Protein: 9 g
*Nutritional information is an estimate and should be used as a guide.
If you try this recipe, please leave a comment with your feedback. Tag any photos of your bakes so I can see your remakes. Enjoy this cozy, spiced cake all season long!