Squash cake
flour, sugar, baking powder, squash, egg
- 198 kcal per serving
- Total time 65 min
- 8 servings
- Protein
- 7.3 g
- Carbohydrates
- 35 g
- Fat
- 2.8 g
- Fiber
- 1.9 g
Where the calories come from
- Protein15%
- Carbohydrates72%
- Fat13%
Ingredients
8 servings
- 250 g of flour
- 100 g of sugar
- 1 sachet of baking powder
- 300 g of squash
- 4 eggs
Steps
- 1
Cut the squash into pieces and cook for 5 minutes in the microwave with a little water (or 20 minutes steamed). Remove the water, blend and let cool.
- 2
Whisk the egg yolks with the sugar, add the melted coconut oil then the flour with the baking powder. Mix well.
- 3
Beat the egg whites until stiff with a pinch of salt and gently fold them into the batter.
- 4
Butter and flour a cake tin and pour the mixture into it. Bake for 35 minutes at 170°C, fan-assisted. Check doneness with the tip of a knife.
- 5
You can sprinkle the cake with grated coconut or a coconut glaze.
Squash cake: how many calories per serving?
One serving of this recipe has 198 kcal, 7 g protein, 35 g carbs and 3 g fat. The recipe makes 8 servings. Allow 65 min in total.
Frequently asked questions
Squash cake: how long does it take?
Allow 65 min in total: 30 min prep and 35 min cooking.
Squash cake: is it high in protein?
Protein provides 15% of the calories (7 g per serving), below the 20% threshold for a high-protein recipe.
Squash cake: is it vegetarian?
Yes, this recipe is vegetarian: no meat, no fish.
- Dairy Free
- Vegetarian
- Puddings
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