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Dessert for 8

Pumpkin Yogurt Cake

This tender cake pairs a nutty oat crust with spiced kabocha squash, Greek yogurt, and eggs before baking until firm.

$0.49per serving $
75 minstart to table
8servings

AmericanVegetarianBudgetDessertsFall

Ingredients

  • 1/2 cup gluten free oats
  • 1/2 cup sliced almonds or 1/2 cup almond meal
  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar crystals
  • 10 oz / 300 g cooked kabocha squash
  • 5 5/8 oz / 300 g plain greek yogurt
  • 2 eggs
  • 4 tbsp coconut sugar crystals
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Steps

  1. Heat the oven to 350 F and line a 9-inch round cake pan with parchment.
  2. Mix oats, almonds, coconut oil, and two tablespoons coconut sugar, then press the mixture into the pan.
  3. Blend squash, yogurt, eggs, remaining coconut sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Pour the filling over the crust and bake for 40 to 45 minutes, until the center is set and the eggs are firm.
  5. Cool the cake in the pan for 10 minutes before slicing.

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