Before you read any further, this is an almost autoimmune paleo recipe for people on a VERY limited diet like mine. It makes a small serving, which is great for those of us who are the only ones with autoimmune issue in the house. I consider my cake in the picture to be 4 servings because it is VERY filling due to the coconut flour.
I’m learning to substitute bizarre foods and in this case have learned that acorn squash is a GREAT substitute for pumpkin or applesauce, which are both foods on my no-no list. Acorn squash is just flavorless and sweet enough to work well in baked goods. I was surprised when I originally tried using it to make cookies that turned out amazing. I’ll share that recipe another week.
Also, before you read the ingredients, this has an egg in it. The verdict is out on me and eggs, other than I sneak 1 or 2 in during the month and seem to tolerate them.
You’ll want to use a decent mixer on the ingredients below. I find the one in the picture to be the easiest way to ensure the acorn squash is well pulverized during the mixing process.
3 TBS coconut flour
3 TBS acorn squash
2 TBS coconut oil
2 TBS honey
1/2 TSP gluten free vanilla
1/2 TSP gluten free baking powder (optional)
1. Mix all ingredients well with a mixer. If you leave out the baking soda the cake will be denser, obviously, but still edible.
2. Place ingredients in a coconut oil greased coffee mug or 4×4 baking dish like the one in the picture.
3. Place in the microwave for 2 1/2 minutes at normal heat.
4. Let cool, then frost with your favorite paleo frosting, or just eat it.