Chocolate Cake Recipe with Winter Squash and a Ginger Chocolate Glaze

Chocolate Cake Recipe with Winter Squash and a Ginger Chocolate Glaze


Give your holiday guests and family a decadent treat this Christmas with this seasonally inspired winter squash chocolate cake recipe that is accompanied by a rich and spicy ginger chocolate glaze. You can use your winter squash of choice, although we recommend a sweeter, creamier variety such as butternut, hubbard or kabocha for a moist cake. Your guests will never guess that squash is the secret ingredient!

  • Duration
  • Cook Time
  • Prep Time
  • 1 piece of cakeServings


  • Chocolate Cake:
  • 1/4 cup organic coconut oil melted (plus more for greasing pan)
  • 3/4 cup organic turbinado sugar
  • 2 cups organic winter squash cooked and puréed until smooth
  • 1 teaspoon organic vanilla
  • 2 organic eggs
  • 1/2 cup organic whole wheat flour
  • 1/4 cup organic white flour
  • 1/4 cup organic barley flour
  • 1/3 cup organic cocoa powder
  • 1 teaspoon organic cinnamon
  • 1/2 teaspoon organic cloves
  • 1/2 teaspoon organic nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Ginger Chocolate Glaze:
  • 1 tablespoon organic coconut oil melted
  • 2 oz organic dark chocolate melted
  • 2 tablespoons organic milk dairy or non-dairy both work
  • 3 teaspoons fresh organic ginger finely grated, or more to taste
  • 1 cup organic powdered sugar plus more for dusting


  1. Preheat your oven to 350 degrees F and grease a bundt pan with coconut oil. Have your squash puree ready at room temperature and melt the coconut oil. Once melted, mix the oil with sugar, squash puree and vanilla. Whisk eggs into the mixture. Combine the dry ingredients in a large mixing bowl and then add the squash mixture. Once evenly mixed, pour the cake batter into your greased bundt pan. Bake for 40 to 50 minutes, or once a toothpick inserted comes out clean. Let cool on a wire rack for a few hours.
  2. To make the glaze, melt the coconut oil and dark chocolate in a double boiler. Add the ginger and take the mixture off the heat. Once the mixture has cooled down to room temperature add the milk and then powdered sugar, whisking it in evenly to make a thick glaze. Pour over the cooled cake before serving and dust with powdered sugar for a snow-covered effect.

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