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    Home » Recipes » Vegetable Desserts

    Chocolate Squash Cake

    Published: Apr 29, 2013 · Modified: Apr 29, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    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.

    A cake on a vintage serving plate.

    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! 

    Try it with this awesome Chocolate Fudge Frosting or Chocolate Buttercream. Sooo tasty!

    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!

    Chocolate Chunk Butternut Squash Tray Cake 

    Roasted Squash Cake with Spices

    Squash and Apple Strudel with Dried Cranberries

    Gingerbread Pumpkin Cupcakes

    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.

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    📖 Recipe

    Looking down on a chocolate butternut squash cake next to a squash

    Chocolate Squash Cake

    Kate Hackworthy | Veggie Desserts
    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.
    5 from 3 votes
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    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 391 kcal

    Ingredients
     

    • 250 g butternut squash approx half a squash
    • ¾ cup (170g) butter softened, plus extra for greasing
    • 1 cup (225g) sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • ½ cup (125ml) plain yogurt
    • 1 ½ cups (225g) all-purpose flour (plain flour)
    • 2 teaspoon baking powder
    • 5 tablespoon cocoa powder
    • ½ teaspoon salt

    Instructions
     

    • 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.

    Nutrition

    Calories: 391kcalCarbohydrates: 50gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 107mgSodium: 336mgPotassium: 380mgFiber: 2gSugar: 27gVitamin A: 3943IUVitamin C: 7mgCalcium: 122mgIron: 2mg

    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.

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      Recipe Rating




    1. Siobhan

      November 26, 2022 at 9:29 pm

      5 stars
      Tasted really good.

      Reply
    2. Theresa

      October 11, 2019 at 4:15 am

      5 stars
      Thanks for this great cake recipe. I have just turned my left over squash into a delicious cake! Super fluffy and yummy.

      Reply
    3. A S

      September 30, 2014 at 7:37 pm

      Hi, do you think this cake would work well if the squash was grated and added, rather than pureed? Thank you.

      Reply
      • Kate Hackworthy

        September 30, 2014 at 7:47 pm

        THat shouldn't be a problem at all. Let me know how it goes!

        Reply
    4. Tina Muir

      April 18, 2014 at 12:55 am

      Interesting! A great way of sneaking vegetables into delicious cake. I have a major sweet tooth, so i am always trying to make the sweets healthier, especially while my peak races and training are going right now. Thanks for the recipe 🙂

      Reply
      • Kate Hackworthy

        April 18, 2014 at 8:08 pm

        Hi Tina, I hope you like the cake. Good luck with the training 🙂

        Reply
      • Karen Hughes

        September 15, 2017 at 8:41 pm

        Is there a frosting on this cake?

        Reply

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