Egg-less Simple and Fluffy Kabocha Squash Cake

Egg-less Simple and Fluffy Kabocha Squash Cake

Try this kabocha filled fluffy cake without eggs. So simple; all you have to do is mix and bake!

Ingredients: Makes 1 pound cake

Pancake mix
150 g
Kabocha squash
150 g (net weight)
Margarine (or butter)
60 g
30 g (to taste)
70 ml


1. Remove the seeds and skin from kabocha, cut roughly, microwave until tender, then mash.
2. Mix the margarine and sugar in a bowl, until a cream-like consistency.
3. Add kabocha (Step 1) to margarine mixture (Step 2), mix, then add milk and stir.
4. Add instant pancake mix to the combined ingredients (Step 3), and mix with a rubber spatula.
5. Pour the mixture into a parchment paper-lined mold, and bake in a pre-heated oven for 35 to 40 minutes at 355°F/180°C.
6. Test with a skewer until it comes out clean, then it's ready to serve.
7. Check out "Egg-less Simple and Fluffy Banana Bread" (Recipe ID: 855021).

Story Behind this Recipe

I previously succeeded in making an egg-less banana cake, so this time, I tried it with a kabocha someone gave me.