Chocolate Squash Cake

I often modify recipes to use less sugar or swap out fats with yogurt in an attempt to make it healthier. When I received this recipe from my CSA, I wanted to give it a try even though I couldn’t imagine that it would be as good as a regular chocolate cake.

Well let me tell you — it was delicious and moist! I made it for dessert after a small dinner party. I DID NOT tell anyone that there was squash in it. I let everyone taste it first and only after the compliments 😉 did I tell them it was made with pureed squash. Everyone was surprised – they couldn’t tell that it was any different than any other chocolate cake.

And, of course, I modified the recipe! So a special thanks to My Minnesota Farmer CSA and member Melissa for sharing this with me.

Try it — you won’t be disappointed! Besides, what else will you do with all that garden/farm market squash?

Chocolate Squash Cake
 
Prep time
Cook time
Total time
 
So delicious -- no one will ever know there is squash in it unless you tell them!
Author:
Recipe type: cake, dessert, dolce
Serves: 12-18 servings
Ingredients
  • CAKE:
  • ½ cup olive oil or ¾ cup plain yogurt
  • 1 cup of white or brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups firmly packed pureed squash -- original recipe called for summer squash, but I used acorn. Butternut would be equally as good. Use any squash you've cooked, pureed, and drained!
  • FROSTING:
  • ¼ cup butter (room temperature, softened)
  • 1-1/4 cups powdered sugar
  • 6 tablespoons unsweetened cocoa powder
  • ¼ cup milk
  • ½ teaspoon vanilla extract
Preparation
  1. CAKE:
  2. Preheat oven to 350 degrees Fahrenheit
  3. Spray and dust with flour, a 9x13 inch cake pan
  4. In a large bowl, mix together the oil or yogurt, sugar, and vanilla extract and mix with an electric mixer until well blended.
  5. In another bowl, combine the dry ingredients - flour, baking soda, cocoa powder, and salt.
  6. Add dry ingredients to wet slowly and mix until well combined.
  7. Fold in the squash.
  8. ~Your batter will be thick~ If it's too crumbly, add milk a few tablespoons at a time until it's more moist and batter comes together.
  9. Pour batter into prepared cake pan and bake for 25-35 minutes until toothpick inserted into center of cake comes out clean.
  10. Let cake cool completely.
  11. FROSTING:
  12. Cream butter in a mixing bowl with electric mixer.
  13. Gradually add powdered sugar, cocoa powder, milk, and vanilla.
  14. Beat until it comes together and is of spreadable consistency. Add more milk if too thick or more powdered sugar is too thin.
  15. Spread frosting over the cool cake.
  16. Serve and enjoy!

 

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