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Pumpkin Yogurt Cake

Moist & Marvelous Pumpkin Yogurt Cake (No Flour!)


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  • Author: Poulef
  • Total Time: 50 mins
  • Yield: 12 slices 1x

Description

This moist pumpkin yogurt cake combines wholesome ingredients like pumpkin purée, Greek yogurt, and warm spices into a gluten‑free treat the whole family will love.


Ingredients

Scale

¾ cup pumpkin purée ½ cup plain Greek yogurt 3 large eggs ⅓ cup maple syrup or honey 1 tsp vanilla extract 1½ tsp pumpkin pie spice (or cinnamon + nutmeg) 1 tsp baking powder ¼ tsp salt


Instructions

Preheat oven to 350°F and prepare an 8×4″ loaf pan with parchment. In a bowl, whisk pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla. Add pumpkin pie spice, baking powder, and salt; whisk until combined. Pour batter into pan and bake 35–40 minutes, until a toothpick comes out with moist crumbs. Allow to cool 10 min in pan, then transfer to a rack to cool completely before slicing.

Notes

Use coconut yogurt for a dairy‑free option. Fold in nuts or chocolate chips for texture. Cool completely before slicing to avoid crumbling.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 140
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 6g