Chocolate and butternut squash fondant (yes, really!)

Dessert
Very Easy
35 min
232 Kcal

You’ve just made a creamy butternut squash soup or gratin, but you still have some squash left over. It was quite a large one, after all! To use up your leftover butternut squash, we’re not suggesting savory recipes... but rather a dessert! Rest assured, you won’t be able to taste the butternut squash in the finished cake. But when it comes to texture, it will make your cake incredibly moist. Don’t believe us?! Then try this chocolate and butternut squash fondant by following our detailed steps below ↓

Ingredients

8
Estimated cost: 5.4€ (0.68€/serving)

Materials

  • Blender
  • Silicone mold (ours measures 8 × 8 inches)

Preparation

Preparation10 min
Cook time25 min
  • Peel the butternut squash with a vegetable peeler, cut it into pieces (scoop out the seeds if necessary), and cook it. There are several options:
    * 20 minutes in a pot of boiling water
    * 10–15 minutes at maximum power in the microwave (on a plate covered with heat-resistant plastic wrap)
    * 13 minutes in a Cookeo multicooker
  • 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 double boiler), add it to the blender and blend until smooth.
  • Pour your cake batter into a greased (or silicone) mold and bake for 25 minutes at 350°F (180°C).
  • Let the cake cool to room temperature before removing it from the mold, and there you have it! A naturally gluten-free cake with no refined sugar!

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FAQ ❓

How long can I keep my butternut squash cake?

About 3 days in the refrigerator, stored in an airtight container.
You can replace it with hazelnut meal or use half almond meal and half flour (but your cake will no longer be guaranteed gluten-free).
Use your blender to turn whole almonds into meal!
Honey naturally sweetens the cake. You can replace it with agave syrup, for example.
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’re worried it might burn while defrosting in the oven.
Any other nut or seed butter. We love to mix things up by trying this recipe with peanut butter (with no added sugar). It’s delicious!

Nutrition

for 1 serving / for 100 g
Calories: 232Kcal
  • Carbo: 12.9g
  • Total fat: 15.7g
  • Saturated fat: 4.2g
  • Proteins: 7g
  • Fibers: 3.9g
  • Sugar: 9.8g
  • ProPoints: 6
  • SmartPoints: 9
Nutritional information for 1 serving (75g)
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Comments

Rate this recipe:
4.5/5, 2 votes 1 comment

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!!!

i cooked this recipe
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