NOTE: Coconut flour can also be used for this recipe!
When we first switched to the GAPS diet, and completed the Intro Diet, I knew that I would be limited in my baking options as far as the gluten free flour options went.
I was basically only going to be able to use nut flours or coconut flour… both of which have some pros and cons… and only coconut flour could be purchased organically at a reasonable rate!
So for the last year we’ve been using mostly coconut flour for our baking needs, with a few recipes that we like better as almond flour recipes.
Gluten Free GAPS and Paleo Chocolate Cake
Fast-forward to the summer and our garden is OVERFLOWING with yellow squash and zucchini! We were eating as much of it as we could, but I knew we needed to find a new use for the bounty.
Enter: Squash Flour
Yep, it’s exactly what it sounds like! Super easy to make, and CRAZY delicious!! I have been using it as a straight one-for-one replacement for coconut flour and it’s been amazing!
>> Here’s how to make squash flour.
If you’re looking for a low-carb chocolate cake, this is perfect for you! Because each full batch of squash flour chocolate cake only uses 1/2 cup of flour and makes about 9 LARGE pieces of cake, you’re looking at about 12 net carbs for a large and delicious piece of low-carb chocolate cake!
You can use a low-carb sweetener to get that carb count even lower, as this recipe uses honey.
NOTE: Coconut flour can also be used for this recipe with no changes needed to quantity of flour!
Squash Flour GAPS and Paleo Chocolate Cake
A truly moist and delicious GAPS diet and Paleo chocolate cake for any occasion! This gluten free chocolate cake recipe uses squash flour so it is coconut and nut flour free!
Ingredients
- 1/2 Cup Squash Flour (or coconut flour)
- 5 Tbsp Butter (room temperature)
- 4 Eggs
- 1 tsp Baking Soda
- 1 Tbsp Apple Cider Vinegar
- 1/2 Cup Raw Cacao
- 1/4 Cup Milk (any kind, we use raw)
- 1/4 Cup Honey see notes
- 1 Tbsp Vanilla Extract (homemade is best)
- dash Salt
Instructions
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Pre-heat oven to 350°.
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Set aside the apple cider vinegar, mix all the other ingredients together in a large bowl until very smooth.
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Add apple cider vinegar. Mix well.
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Pour into a greased 9x9 pan and bake for 15-20 minutes, or until clean knife test is passed.
Recipe Notes
*If you'd like to replace the honey for a low-carb chocolate cake, replace the honey with the liquid or powder sweetener of your choice.
Chocolate Cake Nutritional Information
If you are using squash flour, here are the nutritional facts for 1 piece of cake (the recipe makes 9).
If you are using coconut flour instead, here are those nutritional facts! Again, for 1 piece out of 9! As you can see, they are almost identical… but I wanted to include the additional label just for confirmation!
Squash Flour Chocolate Cake FAQ
Can I use something other than honey?
Absolutely! You can use any sweetener that you’d like! If you want to make this a keto or low-carb chocolate cake, then just sub in the sweetener of your choice!
The yellow squash flour is actually fairly sweet, so you may not need as much as you think!
Can I substitute out the butter?
Yes! You can use coconut oil, vegan butter substitute, or even olive oil!
Have you tried a sandwich bread made from squash)
Hi Sherry! I haven’t yet, but I should soon! Since the squash flour can be used for coconut flour in a 1:1 ratio, so trying a coconut flour bread recipe would be great for this flour!
I’m so impressed! I got to your site by searching for uses for overgrown zucchini and this is the most innovative use for summer squash I’ve ever seen! I have several huge zukes lurking under the leaves and a dehydrator at the ready – this will be a game-changer for us if it works since baked goods are the thing we miss most on paleo and I haven’t yet found any really good coconut flour cookies or cakes, just so-so. Since these zucchini are truly mosters, should I still leave the seeds in when I shred them? Thanks so much for this great idea!
Hi Corrie! I’m so glad you found me!
We left the seeds in, but they do cause some tough bits if it doesn’t get ground enough… so you might scoop them out and roast them instead (we do it like this).
Then you would use it like coconut flour. Since you said you haven’t found anything you liked, I’m not sure what the issue might have been (taste, texture, both?)… However, I have found that this chocolate cake recipe is almost indistinguishable from regular chocolate cake, so hopefully you will love it!
Please let me know how it goes for you!