Butternut Squash and Ginger Cakes

This recipe was adapted from Red Velvet Chocolate Heartache by Harry Eastwood. It is gluten-free, fat-free and low sugar!


1 egg

50g caster sugar

100g peeled and grated butternut squash

Zest of half a lemon

25g rice flour

50g ground almonds

1 tsp baking powder

2 tsp ground ginger



  1. Preheat the oven to 160 C
  2. Whisk together the egg and the sugar in a bowl until fluffy and pale
  3. Add the grated butternut squash and lemon zest, and whisk briefly
  4. Add the flour, ground almonds, baking powder and ground ginger and whisk again
  5. Either spoon the mixture into a small cake tin, or into small cup cake cases
  6. For larger cake, bake for about 30 minutes, for cupcakes bake for 15 minutes