Butternut Squash Avocado Chocolate Chip Cake

HomeRecipesMeals & DishesBakingButternut Squash Avocado Chocolate Chip Cake

Total Time: 1 h

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Cook Time: 25 min

Prep Time: 35 min

Nutrition Facts

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Nutrition information
per serving

Calories 210

Total Fat 9g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2.5g

Cholesterol 30mg

Sodium 290mg

Total Carbs 28g

Dietary Fiber 5g

Total Sugars 10g

Protein 6g

Potassium 285mg

Vitamin A 218 mcg; Vitamin C 8 mg; Calcium 107 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 22 mcg; Omega 3 Fatty Acid 0.03 g

% Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 8%; Iron 10%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Butternut squash, California Avocado and chocolate chips make this single-layer cake uniquely delicious. It’s very moist and lightly sweet, perfect for high tea, brunch, dessert or whenever you like. No frosting needed – dust with powdered sugar if you like. This cake is an excellent source of vitamin A (25% DV)and vitamin E (20% DV).

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Serves: 12

Ingredients
Instructions

As needed cooking spray 1 lb. fresh butternut squash, peeled and cubed, (or 1 cup canned pureed butternut squash) 1 cup whole wheat pastry flour 3/4 cup almond flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ground cinnamon 1/4 cup granulated sugar 2 eggs 1/2 ripe, Fresh California Avocado, seeded, peeled and mashed (about ¼ cup) 1/4 cup plain Greek yogurt 1 tsp. pure vanilla extract 1/3 cup almond milk 1/3 cup sliced almonds 1/2 cup chocolate chips As needed powdered sugar, optional

Preheat oven to 350 degrees F.
Spray 8-inch cake pan with cooking spray. Set aside.
Cut butternut squash into cubes (around 1-inch square each) and bake on a cookie sheet at 350 degrees F. for around 30 minutes or until fork tender. Cool, puree squash in food processor or use 1 cup of canned pureed butternut squash and set aside.
Spoon flours into dry measuring cups and level with a knife.
Whisk together baking powder, baking soda, salt and cinnamon in a medium sized bowl. Set aside.
Combine sugar, eggs, avocado, yogurt and vanilla in a large bowl and beat with a hand mixer until well combined.
Add almond milk and pureed butternut squash, beating at a low speed until blended together.
Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix).
Spoon batter into cake pan. Sprinkle almonds and chocolate chips on top.
Bake cakes for 25-30 minutes or until a wooden pick inserted in center comes out clean. Let cool and remove from pan.
Sprinkle with power sugar (optional).

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.