One of those long names that just can’t be shortened to do the delectable justice! I’ve had a kabocha squash staring at me for over a month crying out to be made into something scrumptious. I also have a failed attempt at honey & cream taffy that turned out more like a caramel sauce – well technically it would be a honey sauce. If you ask Ivan it tastes more like toffee, which he’s never had but he’s surprisingly right in what the flavor is. I’ve been wanting to make our coffee cake and just not wanting to figure out all the mods needed to make it free of the new stuff we’re avoiding. Inspiration hit me today as I was relaxing with the kiddos (oxymoronic isn’t it!). This mouthful of a name cake is absolutely yummilicious!
- 2 cups flour mix* & some for dusting dish
- ¼ cup cocoa powder
- 1 tsp corn-free baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1/3 cup pure maple syrup (prefer grade B as it has more flavor)
- 2 tapioca eggs
- 1 cup squash puree (or pumpkin)
- ½ cup coconut milk (mine’s thick so I do ½ & ½ water)
- ¼ cup coconut oil & some for oiling dish
1part sorghum flour
½ part white rice flour
½ part brown rice flour
½ part arrowroot flour
2/3 part tapioca flour
- ½ cup pecan pieces (optional)
- ½ cup caramel sauce (see below)
Preheat oven to 325°F. Oil and dust 8″ baking dish. To shorten bake time, you could use a larger dish so the batter isn’t as thick.
Mix dry ingredients in a medium mixing bowl. In a separate bowl, mix wet ingredients. Combine wet & dry, stirring just enough to blend.
Pour batter into prepared baking dish.
Bake for 40-45 minutes or until center is just starting to set. If using a larger dish, you’ll need to shorten the time.
Poke holes into cake with wooden skewer (or chopstick). Then sprinkle on pecans and pour caramel sauce on top.
Put back in oven for about 10 minutes or until toothpick comes out of center clean.
Caramel Sauce Ingredients
- ½ cup coconut milk (again I do ½ milk & ½ water)
- 1 ½ cups honey
In a medium-sized pot, combine coconut milk and honey. The mixture will bubble up quite a bit so make sure there is a lot of room at the top. You also need the mixture to be deep enough to get a good reading with your candy thermometer.
Cook over high heat and stir with a wooden spoon until the mixture comes to a boil.
Cook uncovered without stirring until a candy thermometer reads 280°.
Remove from heat and let cool. Add to ½ cup to cake and save the rest to use as a topping for other desserts!
As always when dealing with allergens, be sure to use safe for you ingredients.
Original post on: Goodscratch