This chocolate butternut cake delivers a moist, rich loaf with a subtle seasonal twist. It’s an easy bake that feels special without extra effort, great for autumn gatherings, weekend desserts, or enjoying with coffee during the week.
Ingredients
Dry ingredients:
- 240 g plain flour
- 20 g cacao powder
- 1 teaspoon of baking powder
- Pinch of salt
- 90 g chocolate chips
Wet ingredients:
- 1 tablespoon of chia seeds
- 325 g steamed butternut squash
- 1 teaspoon vanilla extract
- 80 ml vegetable oil
- 100 ml soy milk
- 140 g coconut sugar
Instructions
- Preheat your oven to 180°C.
- In a small bowl add the chia seeds with 3 tablespoons of water, mix and let aside until you prepare the rest of the ingredients.
- In a bowl, sieve the flour, cacao and salt. Then mix in the chocolate chips (keep few pieces to add on the top) and set it aside.
- In separate bowl, add the butternut squash and mash them with a fork or a potato masher.
- Add the vanilla extract, vegetable oil, milk and sugar into the bowl with the squash and use a whisk to combine.
- The texture of the chia seed mixture must be like jelly by now. Add this to the wet mixture and whisk to combine.
- Add the dry ingredients in the wet, mix add them now on top on the flour mixture.
- Combine as little as possible and add in a greased loaf tin (14x24cm).
- Sprinkle on top the chocolate chips you kept.
- Bake for 45-50 minutes or until a knife comes out from the middle clear.
To steam your squash, cut it in small cubes, then add it in a steamer on top of a pot with some water, cover and steam for 20-25 minutes or until the squash is cooked.