This chocolate squash cake is moist and tender. The squash gives it structure and the flavour fades away beneath the rich chocolate. It’s lovely with a chocolate buttercream frosting.
Squash makes this chocolate cake moist, rich and delicious! The hidden veg cake is easy to make and tastes divine.
You can’t see or taste the squash, but it makes the cake beautifully moist and tender.
This cake formed the bottom layer of my son’s third birthday cake.
And actually, it was also a layer in his first birthday cake.
It’s fair to say that we like this chocolate squash cake!
I used butternut squash, but you could substitute it for any squash or pumpkin that you have on hand.
The squash flavour is really subtle and makes it quite moist so will last for four or five days and still taste fresh.
This squash cake recipe is super easy to whip up with just a few affordable ingredients and minimal prep.
It’s perfect with chocolate frosting for a decadent, yet veg-filled, treat!
What types of squash to use for this cake? Try butternut, pumpkin, acorn squash, kabocha etc.. All of them work!
more squash dessert recipes
Looking for more vegetable cakes using butternut squash? Try these!
Vegan Pumpkin Cake with Ginger Frosting (1-bowl, easy)
get the chocolate 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.
Chocolate Squash Cake
- 250 g butternut squash approx half a squash
- 3/4 cup (170g) butter softened, plus extra for greasing
- 1 cup (225g) sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup (125ml) plain yogurt
- 1 1/2 cups (225g) all-purpose flour (plain flour)
- 2 tsp baking powder
- 5 tbsp cocoa powder
- ½ tsp salt
- Pre-heat the oven to 375F / 190c. Grease and flour a 9" round cake pan.
- Peel, deseed and cube the squash. Steam it until soft, then puree and set aside and allow to cool.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla.
- In a small bowl, stir together the squash and yoghurt.
- Sift the flour, baking powder, cocoa and salt into another bowl.
- Stir a third of the flour mixture into the egg mixture and combine. Stir in a third of the squash mixture. Continue alternating mixing the flour mixture and squash mixture into the egg batter.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes or until an inserted skewer comes out clean. Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely.