Butternut squash chocolate cakes topped with chocolate mousse

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  • Cooking time: 30 minutes
  • Serves: 12


  1. Preheat your oven on 180°C.
  2. Put pre-boiled veg and the rest of the ingredients in a blender and mix well together. If you have trouble blending add some of the veggie liquid to get a thick smooth cake batter.
  3. Pre-grease your tin with some coconut oil or if you are using a silicone mould that usually won't be needed.
  4. Spread evenly and stick in the oven for 20-30 minutes or until you get a hard outer shell but inside is still nice and moist.
  5. For the mousse, place all ingredients in a blender and blitz.
  6. Let cake cool when it is done, top off with chocolate mousse and fruits or just enjoy exactly as it is!


Chocolate Mousse
  • 2 ripe avocados
  • vanilla pod
  • 3-4 tbsps of agave or honey
  • small pinch of salt
  • 3-4 tbsps of good quality cacao powder 100%
  • Chocolate Cake
    • Butternut squash (pre boiled very soft) (Save some boiling liquid for blending)
    • 12 dates (pre soaked)
    • 1 tsp. of baking powder
    • 1/2 cup of buckwheat flour
    • 1 cup (60 grams) of almond flour
    • 4-5 tbsps of cacao powder
    • 1/2 cup (120 grams) of agave
    • vanilla pod
    • pinch of salt

Recipe by Bettina

Adapted from