Chocolate and butternut squash cake
You have just prepared a soup or a butternut gratin but you still have some squash left on your hands. It must be said that she had a fairly substantial size too! Touse your leftover butternut, we won't offer you savory recipes... but rather a dessert! Rest assured, impossible to recognize the taste of butternut squash in the result. On the other hand, in terms of texture, it will bring incomparable softness to your preparation. You don't believe us?! So try the experience of thischocolate and butternut cake thanks to our detailed steps below ↓
Ingredients
Materials
- Blender
- Silicon mould 8x8 inches
Preparation
- Peel your butternut using a peeler, cut it into pieces and cook it. There are several solutions here:
* 20 minutes in a pot of boiling water
* 10-15 minutes at maximum power in a microwave (on a plate covered with heat-resistant clingfilm)
* 13 minutes in a pressure cooker - In a blender, mix all the ingredients except the chocolate until you get a smooth batter.
- Once the chocolate has melted (in the microwave or in a water bath), add it to the mixer and mix until you obtain a homogeneous mixture.
- Pour your cake batter into a greased (or silicone) mold and bake for 25 minutes at 350°F (180°C).
- Let cool to room temperature before unmolding, and there you are! The naturally gluten-free and refined sugar-free cake is yours!
Observations
How long can I keep my butternut squash cake?
About 3 days in the refrigerator, placed in an airtight box.
What can I substitute for almond meal?
You can replace it with hazelnut meal or use half almond meal/ half flour (but your cake will no longer be guaranteed gluten-free).
What if I don't have almond meal?
Use your blender to turn your whole almonds into powder!
What can I substitute for honey?
Honey will allow you to sweeten naturally. You can replace it with agave syrup for example.
Can I freeze this cake?
Yes no problem ! Put it in the oven at 280°F (140°C) for a few minutes to defrost it. Place aluminum foil on top if you are worried that it will burn during defrosting in the oven.
What can I substitute for the almond butter?
By any other nut butter. On our side, we love to vary the pleasures by testing this recipe with mashed peanuts (no added sugar). A true delight !
Nutrition
- Carbo: 12.9g
- Total fat: 15.7g
- Saturated fat: 4.2g
- Proteins: 7g
- Fibers: 3.9g
- Sugar: 9.8g
- ProPoints: 6
- SmartPoints: 9
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Photos of members who cooked this recipe
Comments
Jill
I didn't know what to expect, but this cake was AMAZING! I didn't have almond butter so I added another tbsp of honey and I only had powdered cocoa so I added 3 tbsp. It was still amazing. I will absolutely make this cake again!!!
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