Butternut Squash Cake Recipe

Name: Butternut Squash Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup almond meal; 1/2 chestnut flour (or plain flour); 2 teaspoons baking powder; 1 teaspoon ginger powder; Pinch of salt; 1/2 cup roasted butternut squash puree, blitzed till smooth; 1 egg, lightly beaten; 1/4 cup vanilla yogurt; Zest of 1 lime; Zest of 1 lemon; 1/4 cup vegetable oil; 1/4 cup maple syrup; 2-3 tablespoons flaked, raw almonds; 1/3 cup dessicated coconut or additional almond meal; 1 teaspoon finely freshly grated ginger

Servings: persons

1/2 cup almond meal
1/2 chestnut flour (or plain flour)
2 teaspoons baking powder
1 teaspoon ginger powder
Pinch of salt
1/2 cup roasted butternut squash puree, blitzed till smooth
1 egg, lightly beaten
1/4 cup vanilla yogurt
Zest of 1 lime
Zest of 1 lemon
1/4 cup vegetable oil
1/4 cup maple syrup
2-3 tablespoons flaked, raw almonds
1/3 cup dessicated coconut or additional almond meal
1 teaspoon finely freshly grated ginger

1
Preheat the oven to 180 deg C. Then grease a regular sized brownie tin ( with butter, then sprinkle the insides with almond meal or dessicated coconut to form a coating round base and edge of pan and
2
In a bowl, sift the dry ingredients together - almond meal, chestnut/plain flour, baking powder, ginger powder and salt. Whisk to combine
3
In another bowl, combine the wet ingredients - BNS puree, egg, yogurt, lime and lemon zest, oil and maple syrup. Whisk well together
4
Pour the wet ingredients into the dry and using a spatula, stir very well to combine
5
Pour into greased and 'floured' brownie tin and sprinkle over the flaked almonds on top. Bake in the oven for 30-40 minutes, until a tooth pick inserted into the centre comes out with a few crumbs and not moist batter.
6
Serve with Magical coffee (recipe on food52)

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup almond meal, 1/2 chestnut flour (or plain flour), 2 teaspoons baking powder, 1 teaspoon ginger powder, and more.

Yes, Butternut Squash Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Cake

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