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Nutty Kabocha Squash Breakfast Cake // Gluten and Dairy Free Recipe

Kabocha Squash.

Healthy Cake.


You feeling what I am feeling? PUMPED? Yeah, that’s about right.


kabocha squash


I remember the first time I had Kabocha Squash about three years go.  Actually, it was after I had seen everyone and their mother post about it on Instagram for months.  Honestly, I didn’t understand why it was praised so highly.  And then, I saw it at my local Wegmans (which I would soon discover is completely rare), tried it and …



Yup, that pretty much sums it up.

Now, I drive about 30 minutes each way to a hole in the wall Asian market and hoard a solid 5 squashes which are then devoured in a month, tops.  Does anyone else have this problem?  Ugh, they are so hard to find.  And then, hard to keep around….

For those of you who have not tried it, the best way I know how to put it is that …

Kabocha squash tastes like roasted chestnuts.

kabocha squash


But, for the purpose of this recipe, you can one-hundo-p replace it with any other type of squash.  For example, canned pumpkin would probably be the easiest– no steaming or mashing involved.

Now, for this

delicious gluten free and dairy free recipe…

Nutty Kabocha Squash Breakfast Cake

kabocha squash closeup cake


Kabocha squash recipe ingredients:

  • 4 c Kabocha Squash, cubed
  • 2 eggs
  • 1/3 c egg whites
  • 2/3 c almond milk
  • 1 tsp vanilla
  • 1/4 c EACH peanut flour (or almond meal), coconut flour, almond meal, Kodiak Cake Baking Flour (or other GF flour blend)
  • 1 tsp cinnamon
  • 1/2 tsp EACH nutmeg and ginger
  • 1 tsp baking powder

Cool, now here is the Kabocha squash recipe method:

  1. Preheat oven to 425F.
  2. Steam squash.  Once steamed, add to a large mixing bowl with the eggs, egg whites, almond milk, and vanilla.
  3. With a hand mixer, blend the ingredients well.  If you don’t have a hand mixer: use a blender.
  4. In a separate bowl, combine the remainder of the ingredients.
  5. Slowly combine the dry ingredients with the wet ingredients.
  6. Once combined pour into a 8 x 8 glass dish.
  7. Bake for 30 minutes covered, and then 30 more minutes uncovered.
  8. Once center is baked through, remove and allow to cool.
  9. Enjoy! Recommended -> top with peanut butter.


So, have you tried Kabocha Squash?  If so, what is your favorite way to eat it? Honestly, mine is simply roasted plain. 


Pin this recipe for later.

nutty kabocha squash breakfast cake



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Posted by colbytriolo in healthy recipes, 0 comments