If I could eat chocolate every day I would be a happy girl. This is a fudgy chocolate cake. Two of my favorite things combined, chocolate and cake. Yum. The cake is such a surprise. It actually has butternut squash as the main ingredient. Nothing like sneaking in some veggies into a chocolate treat. It gives this fudgy cake moisture and some sweetness. I have had fudgy cakes that were so dense it was more fudge than cake. This delicious bite is the perfect combination, not too light or dense.
- 2 c uncooked butternut squash, peeled, diced
- 1/4 c water
- 2 tsp vanilla extract
- 3/4 c maple syrup
- 2/3 c paleo all-purpose flour or GF All-purpose Flour Blend
- 1/4 c raw cacao powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 1/2 oz. dark chocolate (70% cocoa), finely chopped
- 2 tbsp almond butter
- 2 flax eggs, prepared
- 1 tsp apple cider vinegar
- 2 tbsp mini chocolate chips
- whipped coconut cream, garnish
Preheat oven to 350 degrees. Grease 8-inch square baking pan.
In food processor add flour, cacao powder, baking soda, and salt to processor and pulse until ingredients are well combined.
Combine squash and water in microwavable bowl; cover. Microwave on high until squash is fork tender, about 8 minutes. Transfer to food processor and blend until creamy; add vanilla extract. Pulse ingredients until they are combined.
In a small bowl combine almond butter, and chocolate, microwave on high for 30 seconds. Stir until all chocolate is melted. Pour chocolate into processor and pulse . Add vinegar and pulse until all ingredients are well combined.
Transfer chocolate mixture to 8-inch square baking dish. Bake until toothpick inserted in center comes out clean, about 25-30 minutes.