Pumpkin Yogurt Cake (Gluten Free)

READY IN: 1hr 15mins


  • Crust
  • 12
    cup gluten free oats
  • 12
    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 58
    oz/ 300 g plain Greek yogurt
  • 4
    tablespoons coconut sugar crystals (or other natural sugar)
  • 12
    teaspoon vanilla extract
  • 12
    teaspoon cinnamon
  • 14
    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!