RECIPES

Butternut Squash Avocado Chocolate Chip Cake

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Total Time:

1h

Cook Time:

25min

Prep Time:

35min

Nutritional Highlights (per serving)

See Full

210
Calories
9 g
Total Fat
28 g
Total Carbs
6 g
Protein
30 mg
Cholesterol
 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).

Ingredients

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
  eggs
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

Instructions

  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.

NUTRITION INFORMATION
PER SERVING
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, MA, RDN, CDN is the award-winning author of, Read It Before You Eat It – Taking You from Label to Table, and creator of BetterThanDieting.com. Bonnie is a media personality, media trainer for health professionals, spokesperson, motivational speaker, journalist, and a corporate and brand consultant. She is a Health & Wellness Contributor for sites like TODAY.com and US News & World Report and you’ll find her expert quotes in thousands interviews on all media platforms. You’ll find her on Instagram: @Bonnietaubdix and @BTDmedia, Twitter: @eatsmartbd and Facebook: @BonnieTaubDix.RDN

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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