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Sunday, December 20, 2015

Squash into a cake

Winter Squash Chocolate Cake Recipe with Ginger Chocolate Glaze

Makes one cake

1/4 cup organic coconut oil, melted (plus more for greasing pan)
3/4 cup organic turbinado sugar
2 cups organic winter squash, cooked and puréed until smooth
1 teaspoon organic vanilla
2 organic eggs
1/2 cup organic whole wheat flour
1/4 cup organic white flour
1/4 cup organic barley flour
1/3 cup organic cocoa powder
1 teaspoon organic cinnamon
1/2 teaspoon organic cloves
1/2 teaspoon organic nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Ginger Chocolate Glaze
1 tablespoon organic coconut oil, melted
2 oz organic dark chocolate, melted
2 tablespoons organic milk (dairy or non-dairy both work)
3 teaspoons (or more to taste) fresh organic ginger, finely grated
1 cup organic powdered sugar (plus more for dusting)

Preheat your oven to 350 degrees F and grease a bundt pan with coconut oil. Have your squash puree ready at room temperature and melt the coconut oil. Once melted, mix the oil with sugar, squash puree and vanilla. Whisk eggs into the mixture. Combine the dry ingredients in a large mixing bowl and then add the squash mixture. Once evenly mixed, pour the cake batter into your greased bundt pan. Bake for 40 to 50 minutes, or once a toothpick inserted comes out clean. Let cool on a wire rack for a few hours.
To make the glaze, melt the coconut oil and dark chocolate in a double boiler. Add the ginger and take the mixture off the heat. Once the mixture has cooled down to room temperature add the milk and then powdered sugar, whisking it in evenly to make a thick glaze. Pour over the cooled cake before serving and dust with powdered sugar for a snow-covered effect.
recipe source here

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