This fluffy veggie cake is the perfect snack for an afternoon tea. The secret is to cut the chocolate into chunky cubes. The sugar and fat content were both reduced to make this cake healthier.
Serves: 15 portions
Preparation time: 30 minutes
Cooking time: 20 minutes
300 g flour (150 g white + 150 g spelt flour)
150 g butternut squash (raw, without the skin and seeds)
80 g sugar
1 egg (50 g)
150 ml milk (dairy milk or dairy alternative milk)
1 tablespoon extra virgin olive oil (10g)
3 teaspoons baking powder (16g)
100 g chocolate
- Cut the butternut squash into small cubes and boil for around 20 minutes.
- Preheat the oven at 180oC.
- In a bowl gently whisk the eggs, oil and milk together.
- In a different bowl, mix together the flours with sugar, baking powder and whisk.
- Gently whisk the dry ingredients with the egg dough.
- Blend the butternut squash and mix it with the dough.
- Add the chocolate.
- Pour the dough into a tray covered with baking paper.
- Bake for around 20 minutes at 180oC.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist
Total calories: 222 kcal
Fat: 7.4 g
Saturated Fat: 3.8 g
Carbohydrate: 29 g
Total sugar: 11 g
Free sugar: 7 g
Fibre: 3.4 g
Protein: 5.3 g
Salt: 0.63 g
One serving of this cake has low saturated-fat content and as this cake is made with butternut squash it is a great way to introduce some vegetables into an afternoon snack.
- For a gluten-free version, replace the 300g of flour with 100g of rice flour + 200g of buckwheat flour.
- For more flavour, you can add the zest of one orange to the dough.
- For a lactose-free version use alternative dairy-free drinks (almond, soya, rice, etc.) instead of dairy milk.
© 2020 The Caroline Walker Trust