Butternut Squash and Ginger Cakes

Adapted from Red Velvet Chocolate Heartache by Harry Eastwood

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