Butternut Squash Avocado Chocolate Chip Cake

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Nutritional Highlights (per serving)

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9 g
Total Fat
28 g
Total Carbs
6 g
30 mg
 Butternut Squash Avocado Chocolate Chip Cake

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).


Serves: 12
  As needed  cooking spray
lb.  fresh butternut squash, peeled and cubed, (or 1 cup canned pureed butternut squash)
cup  whole wheat pastry flour
3/4  cup  almond flour
1 1/2  tsp.  baking powder
tsp.  baking soda
1/2  tsp.  salt
tsp.  ground cinnamon
1/4  cup  granulated sugar
1/2    ripe, Fresh California Avocado, seeded, peeled and mashed (about ¼ cup)
1/4  cup  plain Greek yogurt
tsp.  pure vanilla extract
1/3  cup  almond milk
1/3  cup  sliced almonds
1/2  cup  chocolate chips
  As needed  powdered sugar, optional

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 350 degrees F.
  2. Spray 8-inch cake pan with cooking spray. Set aside.
  3. 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.
  4. Spoon flours into dry measuring cups and level with a knife.
  5. Whisk together baking powder, baking soda, salt and cinnamon in a medium sized bowl. Set aside.
  6. Combine sugar, eggs, avocado, yogurt and vanilla in a large bowl and beat with a hand mixer until well combined.
  7. Add almond milk and pureed butternut squash, beating at a low speed until blended together.
  8. Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix).
  9. Spoon batter into cake pan. Sprinkle almonds and chocolate chips on top.
  10. Bake cakes for 25-30 minutes or until a wooden pick inserted in center comes out clean. Let cool and remove from pan.
  11. 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.

Calories 210
Total Fat 9 g
Trans Fat 0 g
Saturated Fat 2 g
Monounsaturated Fat 2.5 g
Polyunsaturated Fat 0.5 g
Total Carbs 28 g
Dietary Fiber 5 g
Total Sugar 10 g
Protein 6 g
Cholesterol 30 mg
Sodium 290 mg
Potassium 285 mg

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Bonnie Taub-Dix

Bonnie Taub-Dix is a registered dietitian and the award-winning author of, “Read It Before You Eat It (Plume),” and owner of BTD Nutrition Consultants, LLC. She is a motivational speaker, freelance journalist and media spokesperson whose messages are laced with her passion as a foodie, her wit and wisdom, and her realistic guidance without gimmicks.

Bonnie has conducted thousands of interviews for all forms of media including television and radio shows and print and online sources such as CNN, “CBS Early Show,” ABC’s “Good Morning America,” “TODAY,” “Anderson Cooper 360,” “Martha Stewart Radio,” “The New York Times” and “The Washington Post,” as well as a variety of national magazines. She is an advisor to global corporations, food companies, and media outlets devising wellness programs, creating media/social media campaigns, and conducting workshops for health professionals and consumers. As a nutrition consultant to The Cartoon Network, she is involved in issues regarding programming and advertising to children.

She is a health &amp| wellness blogger for “US News &amp| World Report” and “Everyday Health” and her stories appear in national magazines and newspapers online and in print. Bonnie was the recipient The Academy of Nutrition &amp| Dietetics’ 2012 Media Excellence Award. She is married and has three sons…all foodies! She can be found at and on Instagram at @eatsmartbd.

Bonnie is a registered dietitian nutritionist for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization..

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