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    Home » Recipes » Vegetable Desserts

    Chocolate Chunk Butternut Squash Cake

    Published: Nov 2, 2016 · Modified: Feb 18, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    This chocolate chunk butternut squash cake is bursting with autumnal flavour and is a great way to use up leftover squash!

    A plate of cake and a mug of tea on a wooden table.

     

    I really love autumn. The crunch of the leaves underfoot, the colours on the trees and the cool breeze that whispers impending winter.

    I also love pumpkins, squash and all the winter veg.

    Squash is really lovely in cake.

    It adds that glorious orange colour, a subtly sweet flavour and a few extra vitamins and nutrients.

    It's still cake mind, don't go eating it like it's a salad. 😉

    A sheet cake being cut into squares.

    Instead of making this into a layer cake and slathering it in icing, I've baked it as a sheetcake, or bars, so you can enjoy small bites of it.

    It's a perfect sweet treat with a cup of tea or coffee to ward off the autumn chill.

    I'm still trying not to have the heating on too much, so I snacked on this squash cake while wrapped in my favourite throw blanket with my hands warming on a steaming hot mug of decaf.

    I'm trying to take more mindful moments in the day, rather than eating at my computer or scrolling through my mobile every moment I get. I need to slow down.

    Smell autumn's withering roses.

    Making a cake, with flour in a bowl, jar of sugar and cake pan.

    Ingredients

    You only need a few simple ingredients for this tasty butternut squash cake!

    Butternut squash
    Butter
    Sugar
    Eggs
    Vanilla
    Flour
    Baking Powder
    Cinnamon
    Nutmeg
    Ginger
    Chocolate

    A plate of cake sitting on top of a wooden table, with a mug of tea.

    Get the Chocolate Butternut Squash Cake Recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    A plate of cake sitting on top of a wooden table, with a mug of tea.

    Chocolate Chip Butternut Squash Cake

    Kate Hackworthy | Veggie Desserts
    This chocolate chip butternut squash cake is bursting with moist flavor and is a great way to use up leftover squash!
    4.91 from 10 votes
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    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 12
    Calories 263 kcal

    Ingredients
     

    • 250 g 1 ¼ cups peeled and deseeded butternut squash, cubed
    • 175 g ¾ cup unsalted butter, softened
    • 125 g ⅔ cup granulated sugar
    • 2 large free-range eggs
    • 2 teaspoon vanilla
    • 175 g 1 ½ cups plain (all purpose) flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • 100 g 3.5oz/ ½ cup chocolate chips

    Instructions
     

    • Preheat oven to 180C/350F. Lightly grease and line an 8x8 inch baking pan
    • Steam the butternut squash over a pan of simmering water until soft. Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly.
    • In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.
    • Sift in the flour, baking powder, spices and salt and gently mix. Fold in the chocolate.
    • Spread the mixture evenly into the baking tray and bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to cool in the pan and then turn out and cut into squares.

    Nutrition

    Calories: 263kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 219mgPotassium: 153mgFiber: 1gSugar: 16gVitamin A: 2637IUVitamin C: 4mgCalcium: 53mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegetable Dessert Recipes

    • Lime Avocado Popsicles
    • Sweet Potato Latte
    • Lemon and Cucumber Cake
    • Chocolate Chip Zucchini Muffins
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    Reader Interactions

    Comments

    1. Heather

      November 25, 2018 at 6:05 pm

      Thanks for the inspiration! I made it with 1/2 the sugar and added a banana and some cocoa powder. Will let you know how it goes. : )

      Reply
    2. Jess

      August 05, 2017 at 1:23 pm

      5 stars
      Delicious. Substituting gluten free flour and using dark chocolate worked well.

      Reply
    3. Daniela

      November 27, 2016 at 12:18 am

      What a good use of squash!

      Reply
    4. Sus // roughmeasures.com

      November 14, 2016 at 7:07 pm

      5 stars
      Those pans are lovely, I love the shade of blue, I'm in dire need of more baking tins. The cake looks so delicious!

      Reply
    5. Helen @ Fuss Free Flavours

      November 11, 2016 at 1:35 pm

      4 stars
      I really feel that autumn is a time of delicous flavours and nasty food. This cake looks delicious, and perfect for a mid afternoon stop and break coffee time.

      Reply
    6. Ami Elizabeth

      November 03, 2016 at 7:28 pm

      This looks soo yum, I'm just not sure I can get my head around the whole Butter nut squash / chocolate combo. We'll have to try it!

      Reply
    7. Elizabeth

      November 03, 2016 at 6:41 am

      5 stars
      That is one gorgeous looking bake, and that trunk! I'm swooning here! That first photo has hygge written all over it. 🙂

      Reply
      • Kate Hackworthy

        November 04, 2016 at 10:51 am

        Life is rather hygge at the moment! I love cosy autumn days and nights 🙂

        Reply
    8. choclette

      November 02, 2016 at 9:35 pm

      5 stars
      That tin looks very smart. It's nice to have a bit of colour when baking. I love autumn too and this year seems to have been particularly good - so far! As for squash in cakes - yes, yes, yes. And why can't I eat it just like salad - spoil sport.

      Reply
      • Kate Hackworthy

        November 04, 2016 at 10:58 am

        Yes, let's throw caution to the wind and eat cake like salad. That seems like the best way to herald autumn!

        Reply
        • choclette

          November 25, 2016 at 5:36 pm

          Yayyyyy 😀

          Reply
    9. Bintu - Recipes From A Pantry

      November 02, 2016 at 3:23 pm

      5 stars
      That tin looks really useful and easy to get the cake out of!

      Reply
    10. Amanda

      November 02, 2016 at 3:22 pm

      5 stars
      Chocolate with squash? Well, I used to think chocolate with pumpkin was odd until I tried it. Squash is available longer than pumpkin, so, squash it is!

      Reply
    11. Mahy

      November 02, 2016 at 2:37 pm

      5 stars
      Oh MY this looks brilliantly delicious!!! Perfectly seasonal and with chocolate!! YUM!! Can't wait to try it!

      Reply
    12. Jolina

      November 02, 2016 at 1:14 pm

      5 stars
      I never would have thought to put chocolate and squash together! But these look divine. And I'm crushing on those Jamie Oliver Bakeware too, so pretty!

      Reply
    13. Platter Talk

      November 02, 2016 at 1:00 pm

      5 stars
      This recipe sounds divine & your photos are lovely. Thanks for the new recipe.

      Reply
    14. Sarah Irving | Susty Meals

      November 02, 2016 at 12:21 pm

      Oh my goodness, these sound amazing! I love pumpkin and squash too, so getting it into a pudding sounds incredible! I'll definitely be giving these a go, thank you!

      Reply
    15. Kristina

      November 02, 2016 at 11:35 am

      Love the photography and the recipe! I'd love to try it soon 🙂

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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