SOY-FREE OPTION*   GLUTEN-FREE OPTION**   OIL-FREE OPTION***

If you’ve ever grown summer squash, you know that you run out of ways to use it before it even slows down. This recipe is a way to use up all the extra, and you can freeze some of this cake to eat in the winter when you’re dreaming about summer squash.

Chocolate Summer Squash Cake is a delightful recipe that offers a creative way to utilize an abundance of summer squash. If you’ve ever found yourself with an excess of this versatile vegetable, this cake provides a delicious solution. The best part is that you can even freeze some of it to enjoy during the winter months when you’re longing for the flavors of summer. This recipe offers options for those with dietary restrictions, including a soy-free option, a gluten-free option, and an oil-free option. With a combination of moist grated summer squash, rich cocoa powder, and vegan chocolate chips, this cake promises to be a delightful treat for any occasion. So, let’s dive into the instructions and get ready to indulge in a delectable Chocolate Summer Squash Cake.

YIELD: 12 slices

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 25 to 50 minutes

INGREDIENTS

FOR THE DRY INGREDIENTS:

• 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
• 1/2 cup (40 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

FOR THE WET INGREDIENTS:

• 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1/2 cup (120 ml) nondairy milk (*use soy-free)
• 1/2 cup (160 g) agave nectar
• 2 tablespoons ground flaxseed mixed with 1/4 cup (60 ml) warm water
• 2 teaspoons vanilla extract

FOR THE MIX-INS:

• 2 cups (240 g) grated summer squash
• 1 cup (175 g) vegan chocolate chips (***omit if oil-free or sub out)

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil a 9-inch (23 cm) loaf pan or a 9 × 13-inch (23 × 33 cm) pan, depending on whether you want a loaf or cake squares, ***or use a nonstick pan. (***If you eat oil-free, please note that your chocolate chips probably do have added oil.)
2. To prepare the dry ingredients, combine all the ingredients in a large mixing bowl and make a well in the middle.
3. To prepare the wet ingredients, add all the ingredients to a food processor and purée until smooth. Then scrape into the large mixing bowl with the dry ingredients and gently mix until combined.
4. Mix in the summer squash and chocolate chips. Pour into the prepared baking pan.
5. Bake for about 25 minutes (for a rectangular pan) to 50 minutes (for a loaf pan) or until a knife inserted into the center comes out clean.

PER SLICE:

• 257.0 calories; 7.7 g total fat; 3.9 g saturated fat; 7.0 g protein; 46.0 g carbohydrate; 7.1 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS:

• Serve the Chocolate Summer Squash Cake as is, either warm or at room temperature, for a delightful dessert.
• Dust the cake with powdered sugar before serving for an elegant touch.
• Add a dollop of whipped cream or a scoop of dairy-free ice cream on top of each slice for a decadent treat.
• Drizzle a chocolate ganache or caramel sauce over the cake for extra indulgence.
• Garnish each slice with fresh berries, such as raspberries or strawberries, for a burst of freshness.
• Pair the cake with a cup of hot coffee or tea for a cozy afternoon treat.
• Serve the cake as a dessert option at parties, potlucks, or family gatherings.
• Enjoy a slice of Chocolate Summer Squash Cake as a sweet snack anytime during the day.
• Consider serving the cake as a brunch or breakfast treat, accompanied by a side of fresh fruit or yogurt.
• Get creative and use the cake as a base for building a layered dessert, such as a trifle or a chocolate icebox cake.