Nutrition Facts
10 servings
10
Healthy Chocolate Cake Without Butter Recipe
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Discover this healthy chocolate cake recipe without butter, featuring a surprise ingredient as a substitute. Will you find it? This recipe is perfect for a delicious and light dessert after a festive meal or if you want a light chocolate dessert for Valentine's Day.
Ingredients
300 Pumpkin flesh or another type of squash (with the skin)
50 Dark chocolate with at least 70% cocoa.
100 Unsweetened apple compote
1 Pumpkin oil
2 Egg
5 Baking powder
2 Unsweetened cocoa powder
Directions
1
Bring a pot of water to a boil. Empty your squash of its seeds and cut the 300 g of flesh into large cubes, keeping the skin on. Add the squash pieces to the water and let them cook for 20-30 minutes, until the squash is very tender.
2
Preheat your oven to 180°C. In a mixing bowl, combine the flour, baking powder, and cocoa.
3
When your squash is cooked, blend it in another bowl. Melt your dark chocolate in a double boiler or microwave and mix it with the blended squash. Add the applesauce, agave syrup, and eggs, then mix once more.
4
Combine the liquid mixture with the dry mixture and mix until you achieve a well-homogeneous dough.
5
Finally, pour your mixture into a cake pan or into individual molds and bake for about 25 minutes for a whole cake. For individual molds, check the baking after 20 minutes. Let cool before enjoying.
Ingredients
Ingredients
300 Pumpkin flesh or another type of squash (with the skin)
50 Dark chocolate with at least 70% cocoa.
100 Unsweetened apple compote
1 Pumpkin oil
2 Egg
5 Baking powder
2 Unsweetened cocoa powder
Directions
Directions
1
Bring a pot of water to a boil. Empty your squash of its seeds and cut the 300 g of flesh into large cubes, keeping the skin on. Add the squash pieces to the water and let them cook for 20-30 minutes, until the squash is very tender.
2
Preheat your oven to 180°C. In a mixing bowl, combine the flour, baking powder, and cocoa.
3
When your squash is cooked, blend it in another bowl. Melt your dark chocolate in a double boiler or microwave and mix it with the blended squash. Add the applesauce, agave syrup, and eggs, then mix once more.
4
Combine the liquid mixture with the dry mixture and mix until you achieve a well-homogeneous dough.
5
Finally, pour your mixture into a cake pan or into individual molds and bake for about 25 minutes for a whole cake. For individual molds, check the baking after 20 minutes. Let cool before enjoying.
Notes
-
Tartine
Flour?
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