Eat Clean, Stay Lean: Fudgy Chocolate Cake

You’ll never know that this chocolate cake is made with sweet squash! This recipe is perfect for those picky eaters. At 105 calories a slice, this cake is not only guilt free but a delightfully decadent dessert!


Fudgy Chocolate Cake
Serves 12 | Prep Time: 25 min | Cook Time: 25 min



2 cup diced peeled butternut squash (approx. 10 oz)
¼ cup water
2 tsp vanilla extract
¾ + 2 Tbsp confectioners’ sugar
2/3 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp baking soda
1/8 tsp salt
1 ½ oz bittersweet chocolate (70% cocoa), finely chopped
2 Tbsp light stick butter, cut up
1 large egg
2 large egg whites
½ cup crispy rice cereal
2 Tbsp mini-chocolate chips
½ tsp coarse sea salt

Chocolate Cake



  1. Preheat oven to 350 degrees F. Coat 8-inch square baking pan with cooking spray (or line with aluminum foil).
  2. Combine squash and water in a microwavable bowl; cover with venter plastic wrap or wax paper. Microwave on High until squash is fork-tender, about 8 minutes. Mash squash with a potato masher or large spoon or fork; stir in vanilla and cool until lukewarm (or place in fridge to cool faster).
  3. Meanwhile, sift confectioners’ sugar, flour, cocoa, baking soda, and salt into a medium bowl.
  4. Combine bittersweet chocolate and butter in a small microwavable bowl and cover. Microwave on Medium until chocolate softens and butter begins to melt, approx. 15 seconds; stir until smooth.
  5. Stir in melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture until just blended.
  6. Pour batter into prepared pan and spread into an even layer. Sprinkle with cereal, chocolate chips, and sea salt. Bake until a toothpick inserted in the middle comes out with just a few moist crumbs clinging to it, about 24 min. Cool completely on rack. Remove cake and cut into 12 pieces.



    Nutrition (per serving)

105 cal | 5g total fat | 3g sat fat | 166mg sodium | 14g total carbs | 3g sugar | 2g fiber | 3g protein | 4 Smart Points



*Did you know?


Light stick butter works beautifully in place of regular butter. The butternut squash adds creaminess and stands in for some fat, while two egg whites sub for one whole egg giving us that rich creamy texture we love!

  • By using confectioners’ sugar instead of regular granulated sugar, you were able to save extra calories. The mashed squash punches up the sweetness and adds a nutritional kick!
  • Instead of traditional roasted nuts, you’ll save calories by swapping it with the crispy cereal and still get that crispy crunch you love.

Recipe is adapted from Weight Watchers