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 Cakes
- 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.