Pumpkin Yogurt Cake (Gluten Free) Recipe

Name: Pumpkin Yogurt Cake (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup gluten free oats; 1/2 cup sliced almonds or 1/2 cup almond meal; 4 tablespoons coconut oil, melted; 2 tablespoons coconut sugar crystals (or other natural sugar); Filling; 10 oz/ 300 g cooked kabocha squash; 5 5/8 oz/ 300 g plain Greek yogurt; 2 eggs; 4 tablespoons coconut sugar crystals (or other natural sugar); 1/2 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg

Servings: persons

Crust
1/2 cup gluten free oats
1/2 cup sliced almonds or 1/2 cup almond meal
4 tablespoons coconut oil, melted
2 tablespoons coconut sugar crystals (or other natural sugar)
Filling
10 oz/ 300 g cooked kabocha squash
5 5/8 oz/ 300 g plain Greek yogurt
2 eggs
4 tablespoons coconut sugar crystals (or other natural sugar)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1
Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
2
In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
3
Preheat oven to 350u00b0F/180u00b0C.
4
In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
5
In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
6
Pour the mixture in the springform pan.
7
Bake for 40 - 50 minutes. It might look a little too soft, but it will be set.
8
Cool and refrigerate overnight or for several hours.
9
Infuse love, slice and serve!

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1/2 cup gluten free oats, 1/2 cup sliced almonds or 1/2 cup almond meal, 4 tablespoons coconut oil, melted, and more.

Yes, Pumpkin Yogurt Cake (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Yogurt Cake (Gluten Free)

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