Indulgent Luscious Kabocha Squash Spice Cake with Chai Caramel

This Luscious Kabocha Squash Spice Cake with Chai Caramel is a delightful dessert that captures the essence of fall.

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Course: Dessert

Cuisine: American

Keyword: Autumn Desserts, Chai Caramel, comfort food, Gluten-free, Kabocha Squash, Spice Cake

Prep Time: 30

Cook Time: 1 15

Cooling Time: 15

Total Time: 2

Servings: slices

Calories: 250kcal

1 medium Kabocha Squash Look for a heavy squash with deep green skin.
3 large Eggs Fresh eggs are always recommended.
3/4 cup Pure Maple Syrup or Honey Opt for maple syrup for a richer taste.
2 teaspoons Pure Vanilla Extract Use a high-quality brand.
1 1/2 cups Gluten-Free All-Purpose Flour or Regular Flour Choose gluten-free for dietary needs.
2 teaspoons Ground Cinnamon A must-have spice.
1/2 teaspoon Sea Salt Balances sweetness and elevates flavors.
1/2 teaspoon Ground Nutmeg Compliments the kabocha squash.
1/4 teaspoon Ground Cardamom Optional, adds complexity.
1/4 teaspoon Ground Cloves Just a pinch goes a long way.
1 cup Raw Walnuts (chopped) Can be substituted with pecans.
1/2 cup Coconut Oil or Unsalted Butter (melted) Choose coconut oil as dairy-free alternative.

Preheat your oven to 415°F.
Cut the kabocha squash in half and scoop out the seeds. Coat with olive oil and salt, then roast for 55-65 minutes.
Once the squash is cool, blend the flesh, eggs, maple syrup, vanilla extract, and melted coconut oil or butter until smooth.
Transfer the mixture to a greased baking dish and reduce oven temperature to 375°F.
Mix chopped walnuts with additional cinnamon and sea salt, then spread over the cake mixture.
Cover with foil and bake for 20 minutes, then remove foil and bake for another 20-30 minutes until golden.
Allow the cake to cool for at least 15 minutes before serving.

This cake is perfect for gatherings and can accommodate gluten-free diets. Drizzle with extra chai caramel for added richness.