Egg-less Simple and Fluffy Kabocha Squash Cake

Name: Egg-less Simple and Fluffy Kabocha Squash Cake
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Pancake mix; 150 grams Kabocha squash; 60 grams Margarine (or butter); 30 grams Sugar; 70 ml Milk

cookpad.japan @cookpad_jp

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

The baking time may vary on your oven. Be careful not to let it burn.
Substitute butter for margarine, if desired. You may also need to adjust the amount of sugar depending on the sweetness of the kabocha. Recipe by Orenjiringu

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

cookpad.japan @cookpad_jp

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

Saved

Ingredients

1 serving

150 gramsPancake mix
150 gramsKabocha squash
60 gramsMargarine (or butter)
30 gramsSugar
70 mlMilk

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Steps

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".