Amazing Chocolate Cake (With a Secret Ingredient)

This low carb, paleo chocolate cake is incredible! I initially set out to make a brownie but it is definately more cake-like. This is not something I would eat every day… it is definately one of those recipes meant for special occasions. I think I’m going to make it for my sons 1st birthday coming up. And the secret ingredient is butternut squash! Sounds weird but it makes it so moist and yummy! I’m sure you could use canned, but I really recommend making it yourself. I just peeled and cubed a 2 pound butternut squashed and cooked at 350 for about 45 minutes. Then I just pureed a cup of it really good in my food processor. I thought this cake had the perfect amount of sweetness, but my husband thought it needed to be a little sweeter, so add a little bit if you prefer or try using a less dark chocolate.

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Recipe type: Dessert

Ingredients

1 cup pureed butternut squash
3 eggs
1 tablespoon coconut oil
2 teaspoons vanilla extract
⅓ cup erythritol or ¼ cup xylitol
4 ounces extra dark chocolate (I used 88%)
¼ cup cocoa powder
1 teaspoon coconut flour
1 teaspoon baking soda

Instructions

Preheat oven to 325 degrees.
Blend together the butternut squash, eggs, vanilla and erythritol.
In a separate bowl, stir together the dry ingredients.
In a glass bowl, microwave the chocolate and coconut oil for 15 second increments, stirring each time, until completely melted.
With a spatula, add chocolate to squash mixture.
Blend dry ingredients into wet.
Pour into a greased, 9x9 square pan.
Bake for 35-45 minutes until toothpick comes out clean.

Notes

If you want to use ¼ cup honey instead, I would try 1 tablespoon of coconut flour instead of 1 teaspoon. If you want to use 100% unsweetened chocolate, try doubling the amount of erythritol to ⅔ cup.