Peanut Butter Chocolate Chip Cake In a Kabocha Squash

³ Description

moist and fluffy protein cake in a squash!

² Ingredients

•  1 large Egg White
•  2.5 serving (serving = 3/4 cup) Frieda's Kabocha Squash
•  1/2 serving (serving = 1 tsp) Kroger Baking Powder
•  1 serving (serving = 1 serving) Enjoy Life Semi-Sweet Chocolate Chips
•  1 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  0.3333 serving (serving = 1 tbsp) McCormick Cinnamon
•  1/4 serving (serving = 1 cup) Trader Joe's Coconut Milk Beverage Unsweetened
•  1 serving (serving = 1 scoop) Body Fortress Super Advanced Whey Protein - Chocolate Peanut Butter

q Directions

NOTE: the protein powder I used was ABOUT TIME PEANUT BUTTER WHEY not what is listed here… the database just didnt have it!


1. Core about 200 g of Kabocha Squash and cook face down on a pan with a little cinnamon for about 35 minutes at 400 degrees.
2. While it's baking, combine all cake ingredients in a bowl, ADD 1/2 tsp butter extract as well.
3. Once the squash feels cooked through, pull it out and core about 1/4 cup of cooked kabocha and add it to the batter.
4. Pour in cake mixture and place back in the oven until a toothpick comes out clean in the center. I don't remember the exact time, IM SORRY!! but it was around 20-25 minutes.
4. I topped mine with more peanut butter too<3

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