Butternut Chocolate Cake

By Paul John Kearins, Chocolatier 

Butternut Chocolate Cake


After a day at work, during which all I could think about was putting my feet up with a big chunk of cake, I found myself rummaging through the cupboard looking for ingredients to make it happen. Yes, I had the essentials, flour, sugar, some cocoa powder, but how could I up the volume? A trip to the fridge and I had it…Butternut squash.


A friend asked me for the recipe and remarked, “Oh! A vegan recipe that doesn’t p*** me off!” And that’s exactly what this is…no manipulation, no trying to make something that isn’t of animal origin seem like it is.

It’s easy, moist and very rich!

2 cups finely ground butternut squash ( chop to hell in the food processor)
1/2 cup oil
1/4 cup almond milk ( or regular milk)
1 tsp vanilla extract
2 tblsp any unsweetened nut butter
3/4 cup light brown sugar
1 cup flour20140621-160911-58151770.jpg
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda

1/2 tsp cinnamon
1/4 tsp salt

Mix the dry stuff together.
Mix the wet stuff together .
Add to the dry stuff.

Transfer to a greased and floured nine inch round cake pan and bake at 350 degrees for about 25-30 minutes or until a cocktail stick inserted into the center comes out clean.

Remove from the oven and cover with a piece of kitchen paper and then a saucepan lid until completely cooled; this traps in all the moisture. Turn out of the pan onto a serving plate.

20140621-161008-58208938.jpgYou can eat it as it is, but I decided to make it good and gooey with a chocolate frosting creme.


Blend three large avocados with a 1/2 lb melted dark chocolate, 1/4 cup of raw cane sugar, a tablespoon of coconut oil and a teaspoon of vanilla extract. It will be smooth enough to spread over the surface of the cake but when cooled will firm up to create a fudgey layer. It’s basically Avocado Ganache.

I finished the top off with some grated 70% Cacao chocolate.

The cake didn’t last two days. By the next day, the squash had done its work, making the cake even moister than it already was. It really is an amazing result for very little work. My partner Shawn is a cake lover, and I am the enabler. Win-win! – PJK.



Paul John Kearins is a Chocolatier and Chef (and self professed Food Nut). He has been cooking since he was eight-years-old and has produced chocolate treats for none other than the Royal Family of the Netherlands and cooked in some of the most beautiful homes in the USA, the Caribbean and the Mediterranean. You can purchase his fine chocolates at his online store: http://www.chocolatasm.com or if you are in the area, you can call ahead and have fresh chocolates made just for you at his Chocolaterie in Blue Ridge, Georgia.