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Recipe: Butternut Squash Chocolate Cake

In the August issue of The War Cry, Daniel Kennedy shares his Butternut Squash Chocolate Cake recipe.
Butternut Squash Chocolate Cake

Dry Ingredients:

  • 1 cup oat flour
  • ½ cup almond flour
  • 2 servings of the Oasis of Hope Protein Powder “plain flavor” (4 scoops)
  • ¾ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda 
  • ¼ tsp pink Himalayan salt

Wet ingredients:

  • ½ cup boiled and mashed butternut squash (you can also use sweet potato or pumpkin) 
  • 1 ½ cup almond milk (or any non-dairy milk)
  • 1 tsp apple cider vinegar
  • ½ cup almond butter
  • 1 cup classic Monk Fruit (we used Lakanto®)

For the frosting: 

  • ¾ cup boiled and mashed butternut squash (you can also use sweet potato or pumpkin)
  • ¼ cup Lily’s chocolate chips 55% cacao stevia sweetened
  • 4 tbsp classic Monk Fruit (we used Lakanto®)
  • ¼ cup cacao powder
  • ¼ cup coconut oil, melted

Directions for the Cake: 

  1. Preheat the oven to 180˚ C (355˚ F).
  2. In a bowl, mix all the dry ingredients until thoroughly combined.
  3. In a separate bowl combine all the wet ingredients.
  4. Add dry ingredients to the wet ones, folding well until there are no dry ingredients left. It should be thick.
  5. Transfer the cake batter to a pan (grease the pan and sprinkle cacao powder for a nice deep brown color before adding the cake batter into it).
  6. Bake for about 55-60 minutes. Remove from the oven and allow it to cool down completely before applying the frosting. 

Directions for the Frosting:

  1. Mix in a bowl that fits over a pot all the frosting ingredients (adding the coconut oil at the end).  
  2. Pour a few inches of water into the pot, fit the bowl over the pot, heat the water to a simmer, turn off the heat, stir until well combined. It must be smooth and bright frosting.
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