How to Make a Mouthwatering Pumpkin Yogurt Cake

Do you want to indulge in an irresistibly moist and flavorful cake without compromising on your health? Look no further than this Pumpkin Yogurt Cake recipe that is gluten-free, dairy-free, and oh-so-delicious!

As a nutritionist and food blogger, I believe that eating a healthy diet doesn’t have to be boring or bland. This gluten-free pumpkin yogurt cake is testament to that belief. It’s packed with wholesome ingredients like oats, coconut oil, and Greek yogurt, making it a guilt-free treat that you can enjoy for breakfast, snack time or dessert.

Plus, the addition of warm spices like cinnamon and nutmeg gives this cake a cozy fall flavor that’ll make your taste buds dance with delight. Whether you want to impress your guests at a dinner party or surprise your kids with an after-school snack, this gluten-free pumpkin yogurt cake is the perfect choice! So let’s get baking!

Why You’ll Love This Recipe

Pumpkin Yogurt Cake (Gluten Free)
Pumpkin Yogurt Cake (Gluten Free)

If you are looking for something that is gluten-free yet incredibly tasty, this pumpkin yogurt cake is not to be missed! This particular recipe is perfect for anyone with gluten sensitivities, but it’s also a great option for anyone who just wants to make healthier choices in the kitchen.

What makes this cake so special is the use of healthy and fresh ingredients such as pumpkin puree and Greek yogurt. Plus, it only uses two cups of gluten-free flour, which means you can enjoy a delicious cake without any major concerns.

With a dash of warm cinnamon, nutmeg and vanilla extract, this autumn-inspired dessert displays exceptional flavor profiles in every bite. Not only is this pumpkin yogurt cake easy to bake, but it’s also versatile enough to be enjoyed as an indulgent breakfast item or an afternoon snack. And for the chocolate lovers out there, add some chocolate chips for an even more decadent treat!

Overall, this pumpkin yogurt cake brings everything to the table – from its fantastic taste, easy preparation coupled with gluten-free goodness – making it one of the healthiest yet most satisfying desserts out there. Don’t miss out on the opportunity to try it today!

Ingredient List

“This cake is the whole pumpkin package!” πŸŽƒπŸ°

Here are the ingredients you’ll need to make this delightful Pumpkin Yogurt Cake:

Dry ingredients:

  • 2 cups rolled oats
  • 2 cups gluten-free flour (can use regular all-purpose flour if not GF)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Β½ teaspoon ground nutmeg
  • Β½ teaspoon salt

Wet ingredients:

  • 2 cups canned or freshly made pumpkin puree
  • 1 cup plain Greek yogurt
  • 1 cup coconut sugar
  • β…” cup melted coconut oil
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Optional add-ins:

  • 1 ½ cups chocolate chips or chopped chocolate (use vegan/dairy-free chocolate if desired)
  • Cream cheese frosting for serving (using vegan/dairy-free alternative if desired)

Make sure to have all these ingredients ready before you begin baking.

The Recipe How-To

“Who needs gluten when you have pumpkin?” πŸ™…β€β™€οΈπŸŒΎ

Now that you have gathered all the required ingredients, it’s time to get into the how-to of making this delicious and healthy Pumpkin Yogurt Cake.

Mixing the Dry Ingredients

First, take a mixing bowl and add gluten-free flour, oats, baking powder, baking soda, nutmeg, cinnamon and salt. Whisk the dry ingredients till they’re evenly combined.

Mixing Wet Ingredients

Next, take another mixing bowl and mix together pumpkin puree, coconut oil, coconut sugar, vanilla extract and eggs. Add in the dry ingredients gradually, whisking well as you go along.

Adding Greek Yogurt

Now it’s time to add 1 1/2 cups of Greek yogurt. Mix to evenly combine all of the ingredients.

Pouring Batter In a Greased Pan

Take an 8-inch cake pan, grease it with coconut oil spray, and pour your mixture into the pan.

Bake The Cake

Preheat your oven to 350F. Place your batter-filled cake pan into the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Once baked to perfection, remove from oven and let it cool for five minutes before transferring onto a cooling rack. This healthy pumpkin cake needs some time to cool down before diving into delicious slices!

Now that you know all the steps required to make this scrumptious gluten-free pumpkin yogurt cake recipe, make sure to give it a try as soon as possible!

Substitutions and Variations

“Say hello to your new favorite autumn dessert πŸ‚”

If you’re looking to switch things up or don’t have all the required ingredients for this Pumpkin Yogurt Cake recipe, then don’t worry! There are plenty of substitutions and variations you can make to still enjoy this delicious treat.

Firstly, let’s talk about the gluten-free flour. If you don’t have any on hand, then you can use regular all-purpose flour instead. However, keep in mind that this will no longer be a gluten-free cake.

For those who are vegan or dairy-free, Greek yogurt can be replaced with a dairy-free alternative such as coconut yogurt or soy yogurt. This will still give the cake a creamy texture and add some tanginess to balance out the sweetness.

If you prefer your desserts to be less sweet, you can reduce the amount of coconut sugar used in this recipe. Alternatively, if you want to make it sweeter, you could try using honey or maple syrup instead of coconut sugar.

For a more indulgent version of this cake, try adding some chocolate chips or making it into a pumpkin chocolate chip snack cake. This will add some extra richness and also a bit of crunch to the soft and moist cake.

Finally, if you’re feeling adventurous and want to try something different, why not turn it into a pumpkin bundt cake or pumpkin sheet cake? Simply adjust the baking time accordingly for the new size and shape of your cake pan.

With these substitutions and variations, you can customize this Pumpkin Yogurt Cake recipe to fit your taste preferences and dietary needs. So don’t be afraid to experiment and make it your own!

Serving and Pairing

“Cake so comforting you’ll want to cozy up with it” β˜•οΈ

This pumpkin yogurt cake is one that I recommend sharing with friends and family. It’s a versatile treat that can be served as a mid-day snack or after-dinner dessert.

To complement the flavor of the pumpkin and cinnamon, I suggest pairing this cake with a warm cup of coffee or tea. If you’re feeling extra indulgent, try adding a dollop of whipped cream on top.

For an even healthier option, serve slices of this cake with a side serving of fresh fruit such as ripe bananas or juicy strawberries. The natural sweetness from the fruit will enhance the taste of this treat.

Don’t be afraid to get creative! Try experimenting with different toppings like a creamy layer of coconut whipped cream, drizzle some salted caramel sauce over the top, or sprinkle some chopped nuts for added texture.

No matter how you choose to serve it, this gluten-free pumpkin yogurt cake is sure to satisfy your sweet cravings while still staying guilt-free.

Make-Ahead, Storing and Reheating

“Warning: fork required for ultimate indulgence” πŸ΄πŸ’•

This gluten-free pumpkin yogurt cake is a great make-ahead dessert or snack that can be stored for several days. Once it’s cooled completely, you can wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to five days. If you’re planning to keep it longer than that, freezing it is your best option.

To freeze, slice the cake into portions and place them on a baking sheet lined with parchment paper. Place the sheet in the freezer until the pieces are frozen solid, then transfer them to an airtight container or freezer bag.

When you’re ready to reheat and serve the cake, take out as many pieces as you need and allow them to thaw at room temperature for about 30 minutes. You could also microwave individual slices for 20-30 seconds or reheat them in the oven at 300Β°F for 10-12 minutes.

By making this pumpkin yogurt cake ahead of time and storing it properly, you’ll have a tasty dessert or snack ready and waiting whenever you want it.

Tips for Perfect Results

“A slice of pumpkin heaven, no dairy necessary” πŸ„πŸš«

Now that you have all the ingredients for this delicious pumpkin yogurt cake, it’s time to talk about how to achieve perfection when baking it. Here are some tips that will help you make the best cake every time.

Firstly, make sure to measure ingredients accurately. Use a kitchen scale instead of measuring cups whenever possible, particularly for flour and sugar. This will ensure your cake has the right texture and sweetness.

Secondly, mix the dry ingredients well before adding to the wet ones. This will avoid clumps in your batter and uneven distribution of spices in your cake. You can use a whisk or a sifter for this step.

Thirdly, don’t overmix the batter once the wet and dry ingredients are combined. Over-mixing can cause gluten formation and make your cake tough instead of soft and fluffy. Mix until just combined for optimal results.

Fourthly, always preheat your oven to the correct temperature mentioned in the recipe. Baking at the recommended temperature is crucial for even cooking, rising and browning of your cake.

Fifthly, try not to open the oven door frequently while baking the cake as this may cause temperature fluctuations and uneven baking. Check on your cake only when necessary in order to maintain consistent baking temperature.

Finally, let your cake cool completely before frosting or slicing it. This will avoid any crumbling or breakage of the cake layers, ensuring a neat finish.

Follow these tips closely and you are bound to have great success with this gluten-free pumpkin yogurt cake recipe every time!

Bottom Line

This Pumpkin Yogurt Cake recipe is more than just your average dessert – it’s a perfect combination of gluten-free, dairy-free and organic ingredients that will satisfy your sweet tooth while minimizing any guilt. With every bite, you’ll be transported to the cozy fall season with its warm spices and pumpkin flavor.

By following the easy-to-follow instructions, you can create a delicious cake that your family and friends will absolutely love. And who says healthy eating can’t be delicious? This recipe incorporates various nutritious ingredients such as oats, yogurt, coconut oil, and pumpkin puree to make a cake that’s both scrumptious and wholesome.

Not only is this recipe easy to make, but it’s customizable too! You can adjust the spice levels to cater to your own taste buds, top it off with some cream cheese frosting for extra indulgence or add some chocolate chips for a more decadent treat. The variations are endless!

What I love most about this cake recipe is that it makes for a versatile snack or dessert option. Whether you’re craving a slice of cake with your morning pumpkin coffee or looking for an after dinner snack, the Pumpkin Yogurt Cake will always hit the spot.

So what are you waiting for? Indulge in this healthy, gluten-free Pumpkin Yogurt Cake and let its warm spices and autumn flavors take you on an unforgettable journey. Trust me, your taste buds will thank you!

Pumpkin Yogurt Cake (Gluten Free)

Pumpkin Yogurt Cake (Gluten Free) Recipe

I dusted some cinnamon and powdered sugar on top, but please feel free to top with whipped cream or serve as is. Instead of almond slices, you can also use almond meal, but almond meal is more expensive and gets oxidized sooner. You can save money by using almond slices. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog,
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Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine Gluten-free
Servings 1 7-inch cake
Calories 198.7 kcal



  • 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)


  • 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


  • Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
  • 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.).
  • Preheat oven to 350°F/180°C.
  • 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.
  • 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.
  • Pour the mixture in the springform pan.
  • Bake for 40 – 50 minutes. It might look a little too soft, but it will be set.
  • Cool and refrigerate overnight or for several hours.
  • Infuse love, slice and serve!

Add Your Own Notes


Serving: 47gCalories: 198.7kcalCarbohydrates: 10.7gProtein: 5.9gFat: 15.4gSaturated Fat: 8.8gCholesterol: 62mgSodium: 24.1mgFiber: 2.5gSugar: 0.4g
Keyword < 4 Hours, Dessert, Free Of..., Pumpkin, Vegetable
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