Dark Chocolate Coconut-Spaghetti Squash Cake

This Dark Chocolate Coconut-Spaghetti Squash Cake is made with coconut flour and spaghetti squash to keep it Keto and Paleo, and add extra nutritional bulk. Its decadent, dense and rich – like heaven in your mouth.

This recipe I was a little skeptical – okay that’s a lie, I was VERY skeptical – about. I didn’t come across anything online that I could base this off of, so my hopes getting something edible were quite low. To my beginner’s luck, it turned out perfect on the first try!

Coconut-spaghetti squash cake? Yeah you heard read that right.

Let’s get down to the dEats here:

• Coconut Flour to keep it Keto, Paleo, and Gluten-free. Recommendation: Anthony’s Coconut Flour.
• Coconut oil for the fat source so you’re not getting any bad saturated fats. 
• And the Spaghetti Squash? It’s just a way to sneak in some veggies into treats and add some bulk to get more cake!
  The squash is also naturally sweet, so other than nutrition it also contributes to the taste. 

Some recipe pointers:

• Make sure the egg is at room temperature. A cold one won’t blend well with the coconut oil-chocolate mix, and you’re going to end up with little clumps of chocolate.
  In case that happens, try these Keto Chocolate Cake Donuts recipe instead.
• Let the spaghetti squash cool down to room temperature. If its too hot, the batter will start to cook.
• Stiff-peak whisked egg whites are a must since they make the cake light. Miss out on that and it won’t work.

In the end what you get is a delish chocolate cake. So all you taste is rich heaven in your mouth.

I think I’m pretty safe here saying that this recipe is quite an original  recipe! Maybe I should get some copyrights or patents or something of the sort! What do you think?

Dark Chocolate Coconut-Spaghetti Squash Cake

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Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 1 4½” wide x 1½” high cake

Calories: 15kcal

Course: Dessert

Cuisine: American

This Dark Chocolate Coconut-Spaghetti Squash Cake is made with coconut flour and spaghetti squash to keep it Keto and Paleo, and add extra nutritional bulk. Its decadent, dense and rich – like heaven in your mouth.

Ingredients

• 3 Tbsp Coconut Flour, 24g
• 1 tsp Baking Powder
• ¼ tsp Cinnamon Powder
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart), 4 tsp for less dark cake
• ⅛ tsp Salt
• 1 Tbsp Coconut Oil, Melted
• 2½ Tbsp Unsweetened Cocoa Powder
• 2 Eggs, Room Temperature
• ½ tsp Vanilla Extract
• ¾ tsp Apple Cider Vinegar
• 2½ Tbsp Almond Milk, or Coconut Milk
• ½ cup Spaghetti Squash, Cooked and Shredded, 75g
• 1 Egg White

Glaze:

• 3 Tbsp Unsweetened Cocoa Powder
• 3 Tbsp Almond Milk, or Coconut Milk
• Stevia Sweetener, 6 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Preheat oven to 350°F.
• In a small bowl, combine and uniformly mix coconut flour, baking powder, cinnamon, sweetener and salt.
• In a large microwave-safe bowl, melt the coconut oil with cocoa, stirring until well blended.
• Whisk in egg, vanilla extract, apple cider vinegar and milk.
• Add dry mix to wet, and whisk to form a thick, mousse-like batter. Do not over-mix.
• Add spaghetti squash and stir until incorporated.
• In a separate bowl, beat the egg white using a hand mixer until it forms stiff peaks. Gently fold into the batter.
• Let batter rest for about 3-4 mins.
• Grease 2 5” x 5” inch glass dishes or cake pans and pour batter in, flattening with a spatula. Bake for about 27 minutes or until a toothpick inserted into center comes out dry.
• Remove from oven and let sit 15 minutes to cool before removing from the pan.
• In a small bowl, combine ingredients for the glaze.
• Spread glaze between cake layers, on top and along sides if any left!

Notes

To cook the squash:

• Wash and cut in half along the length, scoop out the seeds and place cut-side down on a parchment-lined baking sheet.
• Bake at 350°F for 30 minutes until flesh is tender.
• Cool for about 5 minutes when done, then shred the flesh with a fork and set aside.

Storage:

• Room temperature: 1-2 days in an airtight container.
• Fridge: 1 week in an airtight container.

Nutrition:

• Servings: 4½” wide x 1½” high cake | Serving size: ⅙ cake
• Calories: 84kcal
• Fat: 5.4g | Saturated fat: 3g
• Carbohydrates: 8g | Fiber: 4.4g | Sugar: 0.7g
• Protein: 4.1g