Chocolate Squash Cake


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!
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Course Dessert, Snack
Cuisine British
Servings 8 Servings
Calories 331 kcal


  • Oven
  • Blender
  • Mixing Bowl
  • Spoon
  • Whisk
  • Loaf Tin
  • Greaseproof Paper
  • Tin Foil
  • Wire Cooling Rack


  • 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


  • 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!


  • Suitable for freezing for up to 3 months
  • Store in an air-tight container in the rerigerator for up to 1 week
Keyword Butternut Squash, Cake, Chocolate, Orange, Vegetables
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