Chocolate Squash Cake
Trying to sneak extra vegetables into your diet? This recipe gives a light, moist cake with a healthy twist. The secret ingredient? Butternut squash!
Equipment
- Oven
- Blender
- Mixing Bowl
- Spoon
- Whisk
- Loaf Tin
- Greaseproof Paper
- Tin Foil
- Wire Cooling Rack
Ingredients
- 350 Grams Butternut Squash
- 75 Grams Honey You can use maple syrup as an alternative
- 75 Grams Coconut Sugar
- 100 Grams Greek Yoghut Dairy-free
- 4 Large Eggs
- 1 Zest Orange
- 20 Grams Cocoa Powder
- 1 Tsp Vanilla Extract
- 250 Grams Gluten-Free Self-Raising Flour
- 1/4 Tsp Xanthan Gum
- 1/2 Tsp Baking Powder
- 1/2 Large Orange (Juice)
- 100 Grams Dark Chocolate Melted
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
Instructions
- Pre-heat the fan oven to 160 degrees (Celcius)
- Mix the dry ingredients in a mixing bowl
- Make a well in the centre of the dry ingredients and add the eggs
- Mix in the eggs until combined with the dry ingredients
- For the chocolate, melt using a Bain-Marie until liquified
- Add the rest of the ingredients into the bowl and mix well until fully combined
- Line a loaf tin with greaseproof paper and pour the batter into the tin
- Bake for 30 minutes (uncovered)
- Cover the cake with tin foil and bake for a further 30 minutes (check it is cooked through - it may still be moist in the middle but this will set when cooled)
- Once baked, remove from the loaf tin and move to a wire rack to cool completely (this will take at least 20 minutes)
- Enjoy!
Notes
- Suitable for freezing for up to 3 months
- Store in an air-tight container in the rerigerator for up to 1 week
