Insanely delicious dark chocolate butternut squash loaf cake made with oat flour, Greek yogurt and apple sauce.
2 people made this
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
Method Prep:10min › Cook:45min › Extra time:1hr › Ready in:1hr55min
Preheat oven to 180 C / Gas 4. Lightly grease a loaf tin.
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.
Pour cake batter into the prepared loaf tin; sprinkle the remaining chocolate chips on top.
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.