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Chocolate and squash cake


Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes


The squash flavour is really really subtle and makes it quite moist so will last for four or five days and still taste fresh.


250 g
170 g
300 g
1 t
vanilla extract
125 ml
plain yogurt
225 g
Plain flour
2 t
baking powder
75 g
cocoa powder
1⁄2 t



  1. Pre-heat the oven to 190c. Grease and flour a round cake tin.
  2. Peel, deseed and cube the squash. Steam it until soft, then puree and set aside and allow to cool.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla.
  4. In a small bowl, stir together the squash and yoghurt.
  5. Sift the flour, baking powder, cocoa and salt into another bowl.
  6. Stir a third of the flour mixture into the egg mixture and combine. Stir in a third of the squash mixture. Continue alternating mixing the flour mixture and squash mixture into the egg batter.
  7. Pour the batter into the prepared cake tin and bake for 50-60 minutes or until an inserted skewer comes out clean. Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely.