This healthy chocolate chip cake is made in just 5 minutes in the microwave. It contains butternut squash for natural sweetness and ground almonds for protein.
For a long time I have been meaning to experiment with microwave cakes.
Something that could be prepared and cooked in minutes to satisfy my family’s sweet cravings after dinner.
Of course, in order to fulfil my usual philosophy of free-from, healthy and simple recipes, I needed to dream up something with very little sugar whilst being sweet enough to satisfy!
I therefore decided to experiment with butternut squash, a naturally sweet vegetable.
If you don’t have a squash but have pumpkin then use that instead.
How do you make butternut squash puree?
To make squash puree simply cut a squash in half lengthwise and wrap each half in foil.
Place in an oven at 180 degrees (160 degree, fan) for about an hour or until the flesh is very tender.
Then place the flesh of the squash in a food processor or blender and blend until you have a smooth puree.
This can be frozen in portions (if you freeze it all together you will end up with a lot to use at once. I froze it is bags of approx. 200g which will give you sufficient for this recipe). It will store for up to a year.
To make pumpkin puree follow this recipe on the BBC Good Food website.
If you don’t want to make your own squash or pumpkin puree then buy a tin of pumpkin puree.
It seems like it is pretty hard to find in the UK but Ocado stock it.
Why is this called a healthy chocolate chip cake?
The cake is made with butternut squash, ground almonds and egg.
This means it is packed full of antioxidants, beta-caroteine, nutrients like calcium and magnesium (from the almonds) and protein so each small serving needn’t leave you feeling guilty!
The only processed sugar in them is from the dark chocolate chips.
Serve them straight from the microwave, turned out onto a plate and dusted with a little extra cinnamon.
They would be delicious with a scoop of (dairy-free) ice-cream or some (dairy-free) chocolate sauce.
Do you have a favourite recipe for butternut squash or pumpkin?
They are such sweet vegetables that they seem to lend themselves perfectly to sweet dishes as well as savoury ones.
Pin the recipe for healthy chocolate chip cake:
Healthy Chocolate Chip Cake (Gluten Free, Dairy Free)
Ingredients
- 8 tbsp butternut squash or pumpkin puree
- 4 tbsp ground almonds
- 2 tbsp Free From Fairy gluten-free plain flour
- 1 tsp baking powder
- 1 tsp mixed spice or cinnamon
- 1 tsp vanilla extract
- 1 free-range egg - whisked
- 1-2 tbsp dark chocolate chips - check ingredients
- Coconut oil - or other oil for greasing
Instructions
- Mix the dry ingredients together in a medium-sized mixing bowl.
- Add the wet ingredients to the dry and stir well to combine.
- Grease four small ramekins (or 2 larger ones) with coconut oil and divide the mixture between them.
- Cook each individually for 1 1/2 minutes (small ramekins) or 3 minutes (large ramekins) on high power until springy to the touch. Bear in mind that all microwaves are different so you may need to adjust the cooking time slightly. Mine is an 800W microwave.
- Turn the cakes out onto plates, scatter with a little more cinnamon and serve.
I am delighted to say that this recipe has been included in a recipe book for diabetics.
I shared this with:
Nóri | ingeniouscooking.com says
Wow, this sounds lovely! Well done. 🙂
Vicki Montague says
Thanks Nori. Coming over to check out your dairy-free cooking cream!
Honest mum says
Love microwave cakes and these look great (and seasonal too). My Auntie showed me how to make microwaved steam puddings and they’re so much fun, the kids made them in cups the other day! I would substitute the almonds for dessicated coconut-want one of these now! Thanks for linking up to #tastytuesdays
The Free From Fairy says
Ooo I hope you are going to blog that recipe soon!!
Carole Seddon says
Made these tonight for the family and they went down a storm…much like the weather today (with the loss of 2 fence panels…so hubby has a fun weekend in store!) Quick and easy! 1 minute 30 is perfect in our 800w microwave. Have enough puree for 2 more batches ready in the freezer! Yum yum! 🙂
The Free From Fairy says
Hi Carole, thanks for letting me know!!! It really makes my day to have feedback on my recipes! My kids had friends over for tea yesterday and they all wolfed these down with lots of mmmm sounds!! I love knowing they are getting nutrients in something that is tasty!
Ciara (@My Fussy Eater) says
I love this recipe! Always looking for new ways to sneak some veg into my kids!
The Free From Fairy says
Ah thanks Ciara! I loved it last night when I gave it to two of my kids friends and they wolfed it down. Very satisfying to know they are actually getting nutrients in a pudding!!
Over a Cuppa says
These look fantastic, actually ground almonds would of made a great addition to my pumpkin & orange slices *sorry thinking as I type!
We don’t have a microwave at the moment, I know….but sure they would be just as good out of the oven!
The Free From Fairy says
Thanks for your lovely comment! Shame you don’t have a microwave cos the joy of these is in the speed! I love not having to wait for a treat 😉
Carly says
I like it! We’ve been experimenting with pumpkin this week too- it makes a lovely pie filling whizzed with dates and some CoYo.
Anyway, just thought I’d add my top lazy persons tip- I sometimes buy butternut squash and apple purées in the baby pouches. They are often just the perfect amount for baking.
The Free From Fairy says
Ah, I love your lazy tip!! Thanks for that Carly. I had forgotten the days of weaning and getting pouches of such things. Brilliant!