Pumpkin Yogurt Cake (Gluten Free)

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Pumpkin Yogurt Cake

This is like a cheesecake but uses Greek yogurt. It’s less in fat and requires very little sugar because pumpkin itself is sweet. I dusted some cinnamon and powdered sugar on top, but you can also put whipped cream or serve as is.

For the crust, I used oats and almond slices. Instead of almond slices, you can also use almond meal, but almond meal is more expensive and gets oxidized sooner.

I am sorry if you are vegan. It contains an egg and dairy. When I make a cheesecake in the future, I will try making a vegan version using tofu and a raw vegan version.


1/2 cup gluten free oats
1/2 cup almond slices or almond meal
4 Tbsp coconut oil, melted
2 Tbsp coconut sugar (or other natural sugar)

10 oz/300 g cooked kabocha squash
10 oz/300 g plain Greek yogurt (2 small containers of a commercial product sold in the US)
2 eggs
4 Tbsp coconut sugar (or other natural sugar)
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp 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 350°F/180°C.
  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!

Servings: 6
Yield: One 7 inch cake


  1. Hi Chikako, I am happy to have stumbled upon your blog today via pinterest. You have so many unique and delicious looking healthy recipes! I had a question about this recipe… Is it supposed to be two of the 150g(5oz) size Greek yogurts for a total of 300g, or just one and the 300g was a typo? I just wanted clarification before I made it, as I know it might make a big difference in the outcome. Thank you in advance… it looks divine!!

  2. Hi Kaci,
    Thank you for visiting my site. My apologies for the late reply and the typo. It is supposed to be a total of 300 g yogurt, which is usually 2 small containers of commercial yogurt sold in the US. Thank you so much.