5 from 3 votes

Gluten-free butternut squash bundt cake

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Giulia


  • 350 g of butternut squash, peeled and cubed
  • 180 g of fruity extra virgin olive oil
  • 3 free-range eggs
  • 180 g of cane sugar
  • 150 g of gluten-free flour mix *
  • 100 g of almond flour
  • 15 g of baking powder
  • 1 teaspoon of grated nutmeg
  • 1 teaspoon of orange powder, or orange zest
  • 100 g of shelled pistachios, coarsely chopped

Ingredients to decorate the cake

  • 4 tablespoons of apricot jam
  • 1 tablespoon of water
  • 100 g of shelled pistachios, coarsely chopped


  • Preheat oven to 180°C.
  • Blend with a mixer raw butternut squash and extra virgin olive oil, until you get a smooth orange cream.
  • Beat the eggs and the sugar with an electric mixer, then add the blended squash. Mix the almond flour with the mix of gluten-free flours, baking powder, nutmeg and orange powder. Fold in and stir to remove any lumps. It will be quite soft. Add the coarsely chopped pistachios and stir to mix.
  • Grease a 24 cm wide bundt cake mould and scrape in the mixture.
  • Bake for about 40 minutes, until golden and springy. Remove from the oven and unmould on a serving plate.
  • Warm the apricot jam with a tablespoon of water and brush it on the cake. Sprinkle the chopped pistachios on top, then let it cool completely before serving.
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*I use Shauna James Ahern's gluten free flour mix, as explained in her book, Gluten free girl everyday. You can make it in advance and keep it in a jar for when you need it. Mix the following flours:
400 g of millet flour
300 g of rice flour
300 g of potato starch