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Low Sugar Squash Gingerbread | Raising Sugar Free Kids - a delicious, soft gingerbread cake packed with flavour, but also nutrients. Gluten free option, low sugar, dairy free and containing veg, this cake is not only yummy, but good for you at the same time! #glutenfree #sugarfree #dairyfree #christmas
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Low Sugar Squash Gingerbread (Gluten & Dairy Free)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

With the perfect gingerbread texture, this dessert is a surprisingly delicious but wholesome pudding. Dairy free, gluten free, low in sugar and containing vegetables (I know!), this is a perfect healthy fall family treat.

Course: Autumn, Bonfire Night, Celebration, Christmas, Dairy Free, Dessert, Entertaining, Fall, Gluten Free, Halloween, Holiday, Seasonal, Snack, Snacks, Sugar Free, Thanksgiving, Treat, Vegetarian, Winter
Servings: 16 squares
Ingredients
  • 200 g (2 cups) gluten free flour (a shop-bought blend or my own blend - see Notes*) or 240g (2 cups) wholewheat or spelt flour
  • 1 1/2 teaspoons (gluten free) baking powder
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 1/2 tablespoons ground ginger
  • 2 teaspoons pumpkin spice mix (or 1 teaspoon each ground cinnamon and ground allspice + 1/2 teaspoon ground nutmeg and pinch of ground cloves)
  • pinch of sea salt
  • 2 eggs
  • 2 teaspoons sugar free (and gluten free) vanilla extract
  • 275 g (1 and 1/4 cups) pureed squash (or use 100% pumpkin puree or sweet potato puree if you prefer)
  • 1 tablespoon blackstrap molasses
  • 3 tablespoons rice syrup + 2-3 drops stevia (or 50g (1/4 cup) xylitol)
  • more rice syrup, for drizzling
Instructions

  1. Preheat oven to 180C/350F/gas 4. Lightly grease and/or line a 22cm (9") square cake tin.

  2. Mix the flour, baking powder, bicarb of soda, spices and salt in a large mixing bowl. In a separate bowl or large measuring jug, mix the eggs, vanilla extract, squash, molasses, syrup and stevia or xylitol. Slowly pour the wet ingredients into the dry, mixing gently until completely incorporated.

  3. Pour the batter into the cake tin and bake in the preheated oven for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool completely before cutting into squares and serving with extra rice syrup for drizzling over.

Recipe Notes

*my favourite gluten free blend that I tested this with is this one