Kabocha Coconut Pudding Cake (in a jar!)

Okay so I’m sure you knew this was coming.

This is the “kabocha and coconut” blog after all!


This is really, really delicious!

The texture is great too- I am a huge fan of coconut flour- and I’ve recently began to use Nutiva Coconut Flour, and absolutely love it! It has a gritty texture which I love, and sweet taste as well. It is super absorptive, so its great in my pudding cake recipes, or pretty much in everything I cook.. πŸ™‚ Be careful though- it has a ton of fiber! You feel full really quickly after eating it! And another thing- it’s super low in calories- 18 g (about 2 tbsp) has only 45 calories! That’s significantly less than the previous Edwards & Son’s Coconut Flour I was using previously- which has 70 calories in the same amount. So I’m down with Nutiva for that as well, in addition to the fact that I think the flavour and texture are superior πŸ™‚


Kabocha Coconut Pudding Cake

300g kabocha- cooked and cubed (or winter squash of choice, pumpkin or sweet potato)
60 g (6 T) coconut flour
2 cups egg whites
1-1 1/2 tsp guar gum
20-30 g stevia granular, to taste (or sweetener of choice)
1 tsp vanilla
2 tsp baking powder
1/2 tsp salt
2-4 cups tea, room temperature

optional add ins- coconut flakes, dried fruit, nuts etc

1. Measure your kabocha into your food processor. Add eggwhites and combine. (Alternatively you can do this with beaters)
2. Combine your dry ingredients and add.
3. Add tea to a thin batter consistency. The more tea the less cakey it will be.
4. Pour into a square pan and bake in the oven at 350 for 30-35 minutes. Alternatively, you can cook in the microwave for 5-10 minutes. If baking in a jar, it will take less time, 15-20 minutes depending on your oven and size of jar.

Makes 4 generous servings. *Note- although cute- the jar pictured is like 1/4 of a serving… so don’t think you end up with nothing here- ha!


_MG_0312Dry ingredients_MG_0318

Add egg whites.Β _MG_0315


I used Bengal Spice tea- so delicious!_MG_0319

And Nutiva Coconut Flour_MG_0321

Add dry ingredients, blitz._MG_0322Brewed tea

_MG_0326Β Add to your mixture, so you get something like a thin batter.

_MG_0325Pour into cute jars or baking pans. It makes a generous amount, so you will probably have to use pans._MG_0329Make sure you leave room for the eggs to rise

_MG_0330How it looks when its done:_MG_0333

Alternatively you can cook in the microwave- I find a plate works best- bowls overspill too easily for me. But you could use a bowl if you have one that’s big enough. It takes 10-15 minutes, flipping once halfway._MG_0331

_MG_0338Top with desired toppings- I used frozen blueberries, and enjoy!




_MG_0356So what are you waiting for? Try it today! Will you use a cute jar?

Shared on Gluten Free Fridays,Β Slightly Indulgent Tuesdays andΒ Gluten-Free Wednesdays


10 thoughts on “Kabocha Coconut Pudding Cake (in a jar!)

  1. This looks yummy. I’ve been thinking about ways to make baked things without an oven or microwave. I’ve even heard of people using rice cookers for all kinds of things besides rice . . . hm.

    • Yes I’ve heard of that too.. I don’t have a rice cooker, nor do I want one but it you do then that’s great! You can cook this in a pan like a pancake as well. I’d suggest pouring it onto parchment paper so its easier to flip. I’ve done that before πŸ™‚

  2. Pingback: #glutenfreefridays #18 is live! Come link up your #glutenfree recipes - Vegetarian Mamma

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