Dark chocolate butternut squash loaf cake

    1 hour 55 min

    Insanely delicious dark chocolate butternut squash loaf cake made with oat flour, Greek yogurt and apple sauce.

    3 people made this

    Serves: 10 

    • 120ml apple sauce
    • 75g Greek yogurt
    • 4 tablespoons coconut oil
    • 100g sweetener blend (such as Truvia(R))
    • 2 large egg whites
    • 4 tablespoons unsweetened almond milk
    • 120ml pureed butternut squash
    • 1 1/2 teaspoons almond extract
    • 60g cocoa powder
    • 1 teaspoon sea salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 120g oat flour
    • 45g miniature chocolate chips, divided

    Prep:10min  ›  Cook:45min  ›  Extra time:1hr  ›  Ready in:1hr55min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a loaf tin.
    2. Blend apple sauce, Greek yogurt and coconut oil together in a bowl using an electric mixer. Mix in sweetener until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, bicarbonate of soda and baking powder; mix to combine. Add oat flour slowly, mixing until no dry spots remain. Fold in chocolate chips by hand, reserving a few to sprinkle on top.
    3. Pour cake batter into the prepared loaf tin; sprinkle the remaining chocolate chips on top.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 45 to 50 minutes. Let cool in tin for 1 hour.


    If you are not serving this to anyone with a gluten intolerance - you can of course use plain flour instead of oat flour.

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