Moist Kabocha Squash Cake

Moist Kabocha Squash Cake

I made this for a food fair. Using a blender makes it easy!! It's moist and very delicious.

Ingredients: 21 cm diameter cake pan

Kabocha squash
450 g
100 ml
Heavy cream
100 ml
Eggs (Medium)
8 tablespoons
2 tablespoons
Plain flour
7 tablespoons
Vanilla extract
10 drops


1. Wash the kabocha squash, and remove the seeds. Cover with plastic wrap, and microwave to soften.
2. Scoop out only the yellow part, and put in a blender. Add the milk and heavy cream to the blender, then mix until the mixture becomes smooth.
3. Add all the remaining ingredients, and blend well. Pour the mixture into the cake pan lined with parchment paper. Drop it onto the counter to remove air bubbles.
4. Bake in the oven preheated to 170℃ for 30 minutes, and you're done. Insert a bamboo skewer, and if it comes out clean, it's ready.
5. When you have leftover kabocha squash skin, I recommend this recipe as well. "With Kabocha Squash Skin! Very Yummy No-Bake Cheesecake" Recipe ID: 1994095
6. This is "Moist Sweet Potato Cake" Recipe ID: 2359134 It's also delicious.

Story Behind this Recipe

I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair.