After a day at work, during which all I could think about was putting my feet up with a big chunk of cake, I found self rummaging through the cupboard looking for ingredients to make it happen…
Yes , I had the essentials , flour , sugar , some cocoa powder, but how could I up the volume ? A trip to the fridge and I had it … Butternut squash.
A friend asked me for the recipe and remarked ” oh ! A vegan recipe that doesn’t p*** me off!” And that’s exactly what this is … No manipulation , no trying to make something that isn’t of animal origin seem like it is . It’s easy , moist and very rich!
2 cups finely ground butternut squash ( chop to hell in the food processor)
1/2 cup oil
1/4 cup almond milk ( or regular milk)
1 tsp vanilla extract
2 tblsp any unsweetened nut butter
3/4 cup light brown sugar
1 cup flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Transfer to a greased and floured 9 inch round cake pan and bake at 350f for about 25-30 minutes or until a cocktail stick inserted into the center comes out clean.
Remove from the oven and cover with a piece of kitchen paper and then a saucepan lid until completely cooled , this traps in all the moisture. Turn out of the pan onto a serving plate.
You can eat it as it is but I decided to make it good and gooey with a chocolate frosting creme.
Blend 3 large avocados with a 1/2lb melted dark chocolate, 1/4 cup of raw cane sugar , a tablespoon of coconut oil and a teaspoon vanilla extract . It will be smooth enough to spread over the surface of the cake but when cooled will firm up to create a fudgey layer . It’s basically Avocado Ganache.
I finished the top off with some grated 70% Cacao chocolate .
The cake didn’t last two days … By the next day the Squash had done its work , making the cake even moister than it already was. It really is an amazing result for very little work. My partner Shawn is a cake lover and I am the enabler. Win win .