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Kabocha Squash Cake This kabocha squash cake is very moist and tender with a crunchy top that comes from the pumpkin seeds and sugar. Kabocha squash is a Japanese winter squash with forest green-blueish thick skin and deep orange flesh that is very creamy when cooked. It is perfect for baking. Here are a few notes about this recipe: - If you cannot find kabocha squash, I recommend using red kuri (potimarron), winter luxury, or even butternut will do. You can also use canned pumpkin puree in a pinch, but I highly recommend you try roasting the pumpkin yourself if you have time. - When you roast a large squash, you will end up with quite a bit of flesh. You only need 225 grams for this recipe. I would freeze some and keep some in the refrigerator to add to pancakes, make a nice sauce for pasta, or add it to other vegetable soups at the very end to thicken. - In the original version, I used ghee as it really compliments the spices and the warmth of the cake. I am using olive oil this time but know you can use ghee, coconut oil, avocado oil, or even melted butter (although oil tends to keep the bread moister). - The original version of the cake used 3/4 cups (105 g) superfine brown rice flour and 1 cup (100 g) almond flour. I swapped the flours this time because I was looking for a crumb that was a bit more open with more air pockets. The superfine brown rice flour and almond flour alone create a denser crumb that is very moist and flavorful. Try both versions and see what you like best. - You could add additional spices such as clove, nutmeg, increase the cinnamon, or even add some orange zest. I wanted to keep cardamom as a predominant flavor. You can taste a bit of turmeric as well but I added it mostly to intensify the color of the cake. - Speaking of cardamom, I would recommend buying green cardamom pods and crushing the seeds in a mortar and pestle. I rarely ever buy ground cardamom as it loses its strength quickly. If you are going to use ground cardamom that you have had sitting in your cupboard, you might want to increase the amount slightly. - To make this recipe vegan, omit the eggs. Whisk 1/2 cup (110 g) oat milk into the pumpkin-sugar mixture. Reduce oil to 6 tablespoons (80 g). Add 1/2 teaspoon baking soda to the dry ingredients. I used the flour mix below, not the original one, which could have a big impact so do stick to the mix in the recipe below. The crumb is tighter than the version using eggs, but it’s really pillowy and soft. I baked it for same length of time, about 50 minutes. Disclaimer about this vegan version: I only made the recipe once. I usually like to test recipes at least twice before I share them with you so keeping fingers crossed it wasn’t just a fluke! Makes one loaf 1 large kabocha squash (see headnote about alternatives) 3/4 cup (150 g) sugar, plus more for sprinkling 1/4 cup (80 g) maple syrup 3 large eggs 1/2 cup (110 g) extra-virgin olive oil, plus more for greasing 3/4 cup plus 2 tablespoons (125 g) superfine brown rice flour 1/3 cup (35 g) tapioca starch 1/4 cup (40 g) potato starch 2 teaspoons baking powder 1 teaspoon ground turmeric 1/4 teaspoons ground cardamom 1/4 teaspoon ground cinnamon 3/4 teaspoon kosher salt 3 tablespoons raw pumpkin seeds Preheat oven to 400F. Cut the squash in half and place it on a baking sheet cut-side down. Bake for 45 minutes or until flesh is tender when pierced with knife or fork. Set aside until cool enough to handle. Reduce heat to 350F. Grease the inside of a pound-loaf pan (8.5-inches by 4-inches approximately) with olive oil. Cut one long strip of parchment paper and fit it in the pan crosswise leaving a bit of overhang. This will help you lift the cake out of the pan easily. Scoop out the seeds from the roasted squash (you can wash them and then roast them again or discard them). Scoop out the flesh and measure 1 cup (225 g) into a large bowl. Mash with a fork. Add the sugar, maple syrup, eggs, and oil into the bowl and whisk until smooth. In a small bowl, stir together the flour and starches, baking powder, spices, and salt. Add into the wet ingredients and whisk until it comes together into a thick batter. Pour into the prepared pan and smooth out the top with your spatula. Sprinkle the top with pumpkin seeds and about 1 teaspoon of sugar. Bake the cake for 45 to 50 minutes until a toothpick inserted in center comes out clean. Let the cake cool in the pan completely, then lift out and serve. Store the cake tightly wrapped in the refrigerator for up to 3 days.
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