This week I’m sharing a super easy flourless and eggless chocolate cake.
I made it this weekend for my sister Jean as it’s her birthday. Everyone enjoyed it especially Issey, and the interesting thing is that nobody knew (besides Rok) that it was made with butternut squash, yes that’s right! And, what’s even more surprising that there is no flour, and no eggs in this, so if you are having a break from gluten, dairy and/or eggs then this one is a super treat for you to enjoy.
It’s really rich so a slice goes a long way and I paired it with some homemade non-diary raspberry ice-cream. This is a sort of guilt-free dessert and won’t leave you feeling like you’ve overindulged.
My favourite thing about this dessert though is that it contains butternut squash 🙂 Butternut squash is extremely nutritious, it protects the skin, promotes eye health, can reduce chronic disease, improves digestion, lower cholesterol, build strong bones, and lowers blood pressure, what a list!! What’s more it contains vitamin A, vitamin C, vitamin E, dietary fibre, zinc, protein, folate, potassium, thiamin, niacin, vitamin B-6, pantothenic acid, and manganese.
Not bad having all that in a chocolate cake…. 😉
So you are probably wondering how this cake stays together – so here are the yummy ingredients:
For the cake:
- 1/2 cup cacao or cocoa powder
- 1/2 cup coconut sugar or brown sugar
- Filling from a medium (cooked) butternut squash
- 3/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 dark chocolate cooking bars
- 3/4 cup coconut oil
For the dairy-free ice-cream:
- 4 bananas (cut up and frozen overnight)
- 1 cup of frozen raspberries
- 1 teaspoon of vanilla extract
- 2 tablespoons of almond milk
- Turn on the oven to 180 degrees, cut the butternut squash lengthways and rub with coconut oil. Place in the oven for approx 40-45 mins until it starts to go a little brown.
- Melt together coconut oil and dark cooking chocolate.
- Once butternut squash is cooked and cooled, scoop out the butternut squash and add the cacao, coconut sugar, maple syrup, vanilla, and salt together in a bowl.
- Prep an 8in springform pan and grease lightly with coconut oil.
- Then whisk in the coconut oil/chocolate with the other ingredients and mix all together.
- Pour into cake pan and bake at 180 degrees for about 35-40 mins.
- Let it cool completely and voila!
Dairy free ice-cream
- Add frozen banana pieces to the blender.
- Then add in the almond milk and vanilla extract and blend.
- After the mixture starts to become creamy, then add in frozen raspberries.
So it’s that easy! And once the cake has cooled down I recommend you store it in the fridge overnight, that is if you can wait that long… ;0
Serve with fresh raspberries and yummy dairy-free ice-cream! A winner I say!
So Moms, as always I love to hear from you… and if you give this lovely cake a try please let us know how you get on…
Best wishes and love,
Cake: 201 calories per serving (approx 12 servings)
Dairy-free Ice-cream: 77 calories per serving (approx 6 servings)