Heavenly Pumpkin Yogurt Delight (Gluten-Free)
Indulge in this luscious pumpkin yogurt cake, a delightful fusion of the earthy sweetness of kabocha squash and the creamy richness of Greek yogurt. Perfectly sweetened with coconut sugar and infused with warm spices like cinnamon and nutmeg, this cake is a great choice for dessert lovers seeking a gluten-free treat. Dust the top with a light shower of powdered sugar and cinnamon for a beautiful presentation, or elevate it further with a dollop of whipped cream. Whether enjoyed as a snack or a special dessert, it promises to satisfy with its moist texture and comforting flavors. Ideal for any gathering or simply a cozy night in, this cake celebrates the essence of fall while also being a nourishing option. Enjoy the healthy goodness of this pesco-vegetarian recipe and feel free to explore more delicious offerings on my blog, www.innerharmonynutrition.com.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
gluten-free oats
1/2 cup (ground)
sliced almonds or almond meal
1/2 cup (optional, almond meal can be used instead)
coconut oil
4 tablespoons (melted)
coconut sugar crystals
6 tablespoons (divided)
cooked kabocha squash
10 oz / 300 g (pureed and cooled)
plain Greek yogurt
5 5/8 oz / 300 g
eggs
2
vanilla extract
1/2 teaspoon
cinnamon
1/2 teaspoon
nutmeg
1/4 teaspoon
Instructions
1
Begin by preparing the kabocha squash. Cut it in half and discard the seeds. Chop the squash into large chunks and steam until fork-tender. Once cooled, carefully remove the skin and set the flesh aside.
2
In a food processor, combine the gluten-free oats and sliced almonds. Process until you achieve a fine flour-like consistency. If using almond meal, simply process the oats.
3
Preheat your oven to 350°F (180°C).
4
In a medium mixing bowl, combine the ground oats and nuts with melted coconut oil and 2 tablespoons of coconut sugar. Stir until well mixed.
5
Press the mix firmly into the bottom of a 7-inch springform pan, creating an even layer for the crust.
6
In the food processor or blender, combine the cooked kabocha squash, Greek yogurt, eggs, remaining 4 tablespoons of coconut sugar, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy.
7
Pour the pumpkin mixture over the crust in the springform pan, spreading it evenly.
8
Bake in the preheated oven for 40 to 50 minutes or until the edges are set and the center looks slightly soft but firm to the touch.
9
Allow the cake to cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or preferably overnight to enhance the flavors.
10
When ready to serve, slice the cake with love, and garnish with a light dusting of powdered sugar and cinnamon, or with whipped cream if desired!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Pumpkin Yogurt Delight?
It is a gluten-free pumpkin yogurt cake that combines kabocha squash, Greek yogurt, and warm spices for a moist and healthy dessert.
Is this recipe gluten-free?
Yes, the recipe uses gluten-free oats and almonds for the crust, making it entirely gluten-free.
What type of squash is used in this cake?
The recipe specifically calls for kabocha squash, known for its earthy sweetness.
Can I use almond meal instead of sliced almonds?
Yes, you can substitute 1/2 cup of almond meal for the sliced almonds in the crust.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (180°C).
What type of yogurt should I use?
The recipe requires plain Greek yogurt for a creamy richness.
How long does the cake need to bake?
The cake should bake for 40 to 50 minutes until the edges are set.
What kind of sweetener is used in this recipe?
Coconut sugar crystals are used to sweeten both the crust and the filling.
How many eggs are required for the recipe?
The recipe calls for 2 eggs.
What size pan is needed for this cake?
A 7-inch springform pan is recommended for this recipe.
How do I prepare the kabocha squash?
Cut the squash in half, discard the seeds, chop into chunks, steam until tender, and then remove the skin.
What spices are used in the filling?
The filling is infused with 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg.
How long should the cake chill before serving?
The cake should be chilled for at least 4 hours, or preferably overnight, to enhance the flavors.
Is this recipe suitable for vegetarians?
Yes, it is classified as a pesco-vegetarian recipe.
What is the weight of the cooked kabocha squash needed?
The recipe requires 10 oz or 300 g of pureed and cooled cooked kabocha squash.
How much coconut oil is used in the crust?
The crust requires 4 tablespoons of melted coconut oil.
Do I need to grind the oats?
Yes, the oats should be processed in a food processor until they reach a fine flour-like consistency.
Can I use a blender for the filling?
Yes, you can use either a food processor or a blender to combine the filling ingredients until smooth.
How do I know when the cake is finished baking?
The cake is done when the edges are set and the center looks slightly soft but firm to the touch.
What should I use for a garnish?
You can use a light dusting of powdered sugar and cinnamon, or a dollop of whipped cream.
Is there vanilla in the recipe?
Yes, the recipe includes 1/2 teaspoon of vanilla extract.
How much coconut sugar goes into the crust?
The crust uses 2 tablespoons of the total coconut sugar.
How much coconut sugar goes into the filling?
The filling uses the remaining 4 tablespoons of coconut sugar.
Can I use regular oats?
You can use regular oats if you do not require the recipe to be gluten-free, but ground gluten-free oats are recommended for the intended texture.
What is the texture of the cake?
The cake has a moist texture and a creamy filling.
Does the squash need to be cooled before blending?
Yes, the steamed kabocha squash should be cooled before being pureed and added to the filling.
What is the total amount of yogurt used?
The recipe uses 5 5/8 oz or 300 g of plain Greek yogurt.
Where can I find more recipes from this creator?
You can find more delicious offerings on the blog at www.innerharmonynutrition.com.
Is this cake high in refined sugar?
No, it uses coconut sugar, which is often considered a better alternative to refined white sugar.
What makes this cake a good choice for fall?
The combination of pumpkin (kabocha squash), cinnamon, and nutmeg celebrates the essential comforting flavors of the fall season.