Chocolate Chip Butternut Squash Cake
This Chocolate Chip Butternut Squash Cake is a cozy dessert that’s moist, spiced, and studded with chocolate chips.
Servings: 12
Calories: 263kcal
Cost: $7
Ingredients
- 250 g peeled and deseeded butternut squash, cubed 1 ¼ cups (1 cup of puree)
- 175 g unsalted butter, softened ¾ cup
- 125 g granulated sugar ⅔ cup
- 2 large free-range eggs
- 2 teaspoon vanilla
- 175 g plain (all purpose) flour 1 ½ cups
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 100 g chocolate chips 3.5oz/ ½ cup
Instructions
- Preheat oven to 180°C/350°F. 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. You should have 1 cup of puree.
- 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 30-35 minutes or until an inserted skewer or toothpick comes out clean. Allow to cool in the pan and then turn out and cut into squares.
Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 219mg | Potassium: 153mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2637IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg