This chocolate chunk butternut squash cake is bursting with autumnal flavour and is a great way to use up leftover squash!
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. 😉
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.
You only need a few simple ingredients for this tasty butternut squash cake!
Get the Chocolate Butternut Squash Cake Recipe
Did you make this recipe? Please let me know how it turned out for you!
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Chocolate Chip Butternut Squash Cake
- 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
- 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.
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.
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. : )
Delicious. Substituting gluten free flour and using dark chocolate worked well.
What a good use of squash!
Sus // roughmeasures.com
Those pans are lovely, I love the shade of blue, I'm in dire need of more baking tins. The cake looks so delicious!
Helen @ Fuss Free Flavours
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.
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!
That is one gorgeous looking bake, and that trunk! I'm swooning here! That first photo has hygge written all over it. 🙂
Life is rather hygge at the moment! I love cosy autumn days and nights 🙂
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.
Yes, let's throw caution to the wind and eat cake like salad. That seems like the best way to herald autumn!
Bintu - Recipes From A Pantry
That tin looks really useful and easy to get the cake out of!
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!
Oh MY this looks brilliantly delicious!!! Perfectly seasonal and with chocolate!! YUM!! Can't wait to try it!
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!
This recipe sounds divine & your photos are lovely. Thanks for the new recipe.
Sarah Irving | Susty Meals
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!
Love the photography and the recipe! I'd love to try it soon 🙂