If you struggle to make your kids eat more vegetables, here is a recipe with which they will eat butternut squash without noticing it! But don’t forget that it is still dessert so you should eat it only from time to time.
Fudgy chocolate cake (gluten free, nut free, vegan)
Course: DessertsDifficulty: Super easyServings
6
servingsPrep time
15
minutesCooking time
10
minutesIngredients
3/4 cup (200g) cooked and peeled butternut squash (click here to know what is a butternut squash and how to cook it)
5.6 oz (160g) dark chocolate chips
1/3 cup (70g) powdered unrefined sugar (muscovado, coconut sugar…)
3 Tbsp gluten free flour (I use whole rice flour)
2 Tbsp coconut oil
Instructions
- Preheat oven to 410°F (210°C).
- Put the butternut squash in a blender and process until you get a homogeneous puree.
- Melt the chocolate chips with the coconut oil.
- In a large bowl, mix together the rice flour and sugar. Then add the butternut puree and melted chocolate. Mix with a spoon until well combined.
- Grease a 7 inches / 18 cm diameter tin with coconut oil and transfer the batter to the tin.
- Put it in the oven for 10 to 15 minutes, and voilà! Let it cool down before removing from the tin. And voilà! You can serve.
Store the leftovers in the fridge, after being in the fridge, it will be even more fudgy.
Bon appétit !
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