Description
Moist and tender chocolate cake made with butternut squash and almond flour.
Ingredients
Scale
Cake
- 1 1/2 cups blanched almond flour (125g)
- 1/3 cup Dutch processed cocoa powder (32g)
- 1/4 cup tapioca starch (30g)
- 1/3 cup coconut sugar (56g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup pureed butternut squash*
- 2 large eggs
- 1/4 cup avocado oil
- 1/4 cup almond milk (or any milk)
- 2 tsp vanilla extract
Frosting
- 1/3 cup dark chocolate chips
- 1/3 cup coconut cream (just the cream from a can of full fat coconut milk/cream)
- 2 Tbsp maple syrup
Instructions
- Preheat your oven to 350 degrees F. Line an 11x7 or 8x8 inch baking pan with parchment paper.
- In a large mixing bowl, combine the dry cake ingredients. This includes the almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the wet cake ingredients. This includes the butternut squash, eggs, oil, milk and vanilla.
- Pour the dry mixture into the wet mixture and whisk until combined.
- Pour the batter into your lined baking pan.
- Place the cake in the oven and bake at 350 degrees for 45 minutes.
- Remove the cake from the oven and cool it to room temperature in the baking dish.
- Make the frosting by melting the dark chocolate, then whisking in the coconut cream and maple syrup. The chocolate can be melted over the stovetop at a low temperature, or in the microwave at 20-30 second intervals.
- Pour the frosting over the cake and spread it out, covering the entire top of the cake.
- Cut to desired size and serve!
Notes
I baked my cake in an 11x7 inch ceramic baking dish and cut it into 12 pieces.
*I recommend pureeing your own butternut squash for this recipe. It's easy to do! Simply: wash your squash and cut it in half, from top to bottom. Scoop out any seeds, then cut the squash into cubes. I cut off the skin, but you don't have to. Next, place the squash cubes in a steamer pot and steam until soft (you can easily pierce the squash with a fork). Cool the steamed squash to room temperature, then blend the squash in a food processor or high powered blender.