Comments on: Yellow Squash Cake Recipe - Low Carb and Gluten Free

By: KW

KW — Thu, 10 Aug 2023 16:24:40 +0000

This came out a little too sweet for me so next time I will reduce the seeetner to half or 3/4. I puréed the cooked squash to give the cake a smooth texture. Turned out really well. I served with unsweetened whipped cream to take the edge off of the sweetness. Will definitely make this again implementing the changes I made. Thumbs up!

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 08 Jul 2022 15:48:35 +0000

In reply to Chloe. You can freeze it but I find summer squash tends to get mushy after thawing.

By: Chloe

Chloe — Thu, 07 Jul 2022 20:19:29 +0000

Is this great sounding recipe freezable

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 05 Mar 2021 15:17:59 +0000

In reply to J.. You'd have to do some testing. Pineapple is sweeter and contains more liquid than yellow squash so I'd recommend reducing liquid and sweetener.

By: J.

J. — Fri, 05 Mar 2021 01:41:56 +0000

Hi, can I make this recipe with fresh pineapple instead of squash? If yes, then how do I change other parts of the recipe to accomodate for the liquid & acidic content of the pineapple?

By: Sandy

Sandy — Thu, 23 Jul 2020 07:38:39 +0000

I made this tonight and it is delicious! I used 1/2 cup Pyure blend and replaced the coconut milk with almond milk. Turned out great! What I love about this recipe, besides it's great taste, is that I can chop, cook, and freeze all this excess yellow squash from the garden so I can make this recipe throughout the year.

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 06 Jul 2020 19:41:38 +0000

In reply to Carrie Lombardi. The sweetener amount should be about the same, about a cup, unless you'd like the cake to be a bit sweeter. You may not need to reduce liquid if using honey since it's quite thick. Maple syrup is usually thinner so you may want to cup back a little on the butter or cream.

By: Carrie Lombardi

Carrie Lombardi — Mon, 06 Jul 2020 18:19:46 +0000

In reply to Lisa. Hi Lisa! Excited to try the recipe! My stomach doesn't do so well with keto sweeteners and I'm not low carb. Do you have any suggestions for using maple syrup or honey and how that would affect the recipe measurement wise? I realize this would be adding liquid and would require me to cut down on the coconut milk. Thank you for your help!

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 04 Jul 2020 12:18:39 +0000

In reply to Denise. I do think 2 tablespoons is a lot so it could be 2 teaspoons, but it's been a while since I made the recipe so I can't say for sure.

By: Denise

Denise — Fri, 03 Jul 2020 21:49:28 +0000

I will be trying this recipe, but 2 tablespoons of vanilla seems like a lot.. Is that correct or should it be 2 teaspoons.?

By: Lisa

Lisa — Tue, 20 Mar 2018 10:18:48 +0000

In reply to Suzan. I love squash pie too! Thanks for the tip on the sweetener.

By: Suzan

Suzan — Mon, 19 Mar 2018 20:25:34 +0000

I grew up in West Texas with a bountiful garden every summer and lots of yellow squash. My Mama made squash pie probably once a week and we loved it. This reminds me of the taste! This stuff is awesome and I can't keep my fork out of the pan! A suggestion....start with half amount of sugar and see if that's sweet enough for you. I used Pyure and only needed half. I will make this again. Thanks for the recipe!