Loading...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).
Butternut Squash Avocado Chocolate Chip Cake
Total Time:
1h
Cook Time:
25min
Prep Time:
35min
Nutritional Highlights (per serving)
210
Calories
9
g
Total Fat
28
g
Total Carbs
6
g
Protein
30
mg
Cholesterol
Ingredients
Serves:
12
| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
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.
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