Make ahead healthy recipes like this Butternut Squash and Apple Cake are a great way to have a grab-and-go healthy snack at all times … and eat it too!
What makes this snack cake recipe so good? You get a dose of cinnamon infused apples and butternut squash, mixed with plenty healthy fats from coconut, almond flour and eggs. But you’ll also get a few other delicious extras and a lot of love in every single bite. Let’s go!
This butternut squash and apple cake is family approved, and it’s great as breakfast or snack, perfect with a hot cup of tea or coffee!
Ingredients for this butternut squash cake
- butternut squash – perfect for fall
- apples – use your favorite kind
- extra virgin coconut oil – oh, those healthy fats!
- eggs – this cake is a great way to eat them
- almond flour – don’t you love gluten-free flour?
- raisins – naturally sweet cakes are the best
- vanilla and cinnamon – infuse your cake with these family approved spices
- Himalayan salt – a small qty goes a long way
- cranberries – use them to give a sweet and sour flavor to any cake
How to make this butternut squash dessert
You don’t have to be a chef to make this butternut squash and apple cake. These are the steps you’ll have to follow (see complete recipe below):
- Cook the apples and butternut squash in a skillet.
- Mix together all dry ingredient and add beaten eggs on top, forming a batter.
- Incorporate the apple and butternut squash mixture into the batter above.
- Incorporate the cranberries into the batter.
- Pour the batter in a tray and decorate on top with more cranberries.
- Bake in the oven for 30-40 min until toothpick comes out clean.
- Remove from the oven when done and set aside for 10 min to cool down.
- Enjoy fresh or store in the fridge for 3 days.
This low-carb cake can be customized!
Why stop at this recipe when you can create endless variations? Here are a few quick ideas:
- Add different extras inside the batter: walnuts and pecans are always great in any cake.
- Use different types of berries: blueberries, raspberries, strawberries and even sea buckthorn.
- Use chocolate inside the cake or on top of the cake (85% dark chocolate is my favorite). I also love 90%, 92%, even 99%, and I always make sure to buy FairTrade brands that use only quality cacao.
- Use a mix of coconut flour and almond flour, or simply use coconut flour instead of the almond flour that I used. Make sure to also add a bit more liquid as well because coconut flour absorbs more water.
- Eat this cake with 1-2 tbsp of full-fat whipped cream on top of each cake serving.
Thanks for reading and, if you make this recipe, be sure to let me know how it turned out. Leave a comment, share a photo and tag it #refreshmyhealth on Social Media!
No Fail Butternut Squash Apple Cake (Low-Carb & Delicious)
- 1 medium butternut squash (aprox 800g with skin, skin removed and grated)
- 4 medium apples (grated)
- 1 tbsp extra virgin coconut oil
- 1 tsp cinnamon powder
- 1/2 tsp vanilla powder
- 5 eggs
- 200 g almond flour
- 2 tbsp raisins
- 1-2 tsp cinnamon powder
- 1/2 tsp Himalayan salt
- 100 g cranberries (fresh or frozen)
- a few slices apple
- 50 g cranberries
- Add grated butternut squash and grated apples to a skillet. Also add cinnamon powder, vanilla powder and extra virgin coconut oil.
- Cook over medium heat until all the natural juices from the butternut squash and apples have evaporated. Make sure the butternut squash is soft enough to be eaten.
- Steer constantly making sure the mixture in the skillet will not stick. This process should take you around 10 minutes or so.
- Once the contents of the skillet are cooked, remove from heat and set aside to cool down.
- We’ll now take care of the cake batter …. Crack the eggs into a bowl and beat them well with a whisk or fork.
- In another bowl mix all the dry ingredients: coconut flour, raisins, cinnamon powder and the Himalayan salt. Add this mixture of dry ingredients over the beaten eggs and incorporate slowly.
- Next, it’s time to incorporate the cooked and cooled butternut squash and apple filling into the batter. Using a spatula, add the contents of the skillet over the batter, mixing gently to incorporate.
- You should end-up with a batter that’s neither liquid nor thick (something in-between). If your batter is too thick, consider adding one more egg. In case the batter turned out on the liquid side, consider incorporating a bit more almond flour.
- Last step is to incorporate the cranberries … Add them over the batter and gently and slowly incorporate them. Make sure not to steer too much or you’ll break down those fragile cranberries.
- Slowly pour the entire batter into an oven resistant dish (or cast-iron skillet, as I did) and decorate on top with a few cranberries and apple slices (optional).
- Preheat the oven at 180-200 Celsius and bake for 30-45 minutes or until the cake becomes solid. Check regularly to make sure that you don’t over bake, in which case your cake will end-up a bit dry.
- Remove from the oven when ready and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a plate.
- DONE! You can serve it fresh or store it in the fridge for up to 3 days.
Have you made low-carb apple & butternut squash cake before? Would you give this recipe a try? Share in the comments!