Let me tell you how this recipe happened. Have you ever planned out your meals for the week, went grocery shopping and the store didn’t have your ingredients so you had to improvise? Then you get home to start your recipe and notice the pan size will not be enough so then you have to double your recipe? And finally, you don’t have the “special” ingredients? I’m sure it’s happened to just about anyone who cooks if you’re honest. Well, this is THAT kind of recipe. Though I was pleasantly surprised that it turned out great and thought I would share it with you! And yes, we ate it for lunch/dinner & Caleb’s Birthday and I didn’t feel even a tad bit guilty.
This just happened to be the same day Pastor Anderson had mentioned in his morning sermon that he had cake for dinner the night before because he had gotten home so late and missed the dinner Mrs. Anderson had prepared. I laughed so hard in the sermon not only because his personal situation was funny but that we were also eating cake for meals. Ha! It was a great sermon on Doing the Hard Thing. Check it out.
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Chocolate Squash Cake
Adapted from Trim Healthy Mama
Makes 1 13 X 9 Cake
Coconut oil cooking spray
1 small butternut squash; peeled, seeded & cubed
8 large eggs
8 tablespoons butter
1 1/2 cups equal parts coconut flour and almond flour or THM Baking Blend
1 cup coconut sugar
3 teaspoons vanilla extract
2 teaspoons aluminum free baking powder
2 teaspoons baking soda
2 dashes salt
8 tablespoons unsweetened cocoa powder
1/2 cup 60% Cacao bittersweet chips
Chocolate Cream Frosting:
1 cup heavy cream
4 tablespoons unsweetened cocoa powder
1/4 coconut sugar
Dash of vanilla extract
1) Preheat oven to 350° F. Coat 13 X 9 baking pan with coconut spray.
2) For the cake: Process all cake ingredients in food processor. You may have to process several times while filling to fit all in the processor but it will work, though it will be a tight squeeze if you have a regular size processor like me.
3) Pour the batter into the pan and bake 35-40 minutes. Toothpick should come out clean.
4) Make frosting while cake is cooling. Blend all frosting ingredients in a blender until thickened. Spread onto the cooled cake. Enjoy for dessert or any meal if you so choose. Leave the guilt behind, it has squash and is lower glycemic than regular sugar with the use of coconut sugar instead.
When I made this cake it turned out delicious! Moist, light and chocolatey-just like a normal chocolate cake, and not even a hint of squash. If you don’t tell them, they won’t know it’s in there! Plus there is not a lot of sweetener in this recipe for a whole cake so you may want to add more to taste. However, you can see below for proof it’s kid approved as is.
Try this recipe and let me know what you think! What are ways you sneak veggies into your family’s meals?
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