Pumpkin Yogurt Cake (Gluten Free)

Pumpkin is not only delicious but also packed with nutrients. It is a great source of vitamins A and C, as well as fiber.

This is vegetarian and gluten free recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Pumpkin Yogurt Cake (Gluten Free)

Cooking Method: Baking Cuisine: American, International Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 25 mins

Servings: 8 Calories: 1600

Best Season: Fall

Ingredients

Servings

• 1.5 cup Pumpkin puree
• 1 cup Greek yogurt
• 3 large Eggs
• 0.5 cup Honey
• 0.25 cup Coconut oil
• 1.5 cup Almond flour
• 0.5 cup Gluten-free oat flour
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.25 teaspoon Salt
• 0.5 cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, honey, and coconut oil.
3. In a separate bowl, combine the almond flour, oat flour, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the cake cool in the pan for 10 minutes.
9. Transfer the cake to a wire rack and let it cool completely.
10. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 15g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.