yogurt pumpkin cake

yogurt pumpkin cake

This GF yogurt pumpkin cake is so insanely moist! You’ll be snarfing up every morsel! Made with lots of great ingredients. Perfect year round!

Greek Yogurt Pumpkin Cake

I love to cook with my 4 1/2 year-old grandson. He gets soooooooo excited to be my sous chef, and he’s becoming quite adept with cooking ‘terminology’. So when we started this cake, I said, ‘Nicholas, why do we need two mixing bowls?’

Spiced Pumpkin Bundt Cake

With his big black as coal eyes, he looked at me and announced in a chirpy emphatic voice, ‘Well, Mama Ally, we have wet ingredients and dry ingredients!’ ‘Excellent, Nicholas!’ Yogurt pumpkin cake! Perfect year round!

And, while this isn’t a bundt cake, you could sure use a bundt pan if you wanted to bake it that way. Just adjust your baking time. Use that toothpick test or better yet the 6″ wooden skewer test for doneness. 

Pumpkin Cake Healthy

Yogurt is such a healthy ingredient especially if you can have dairy. And, another idea for yogurt and fruit that my grandkids love are yogurt fruit waffle bowls! Sooooo fun! 

Pumpkin Cake Using Yogurt

So he then took charge and said, ‘Let’s do the dry ingredients first, we need flour, baking powder, sugar…’ And he proceeded to list just about everything for the cake. Then when we came to the wet ingredients.

Healthy Pumpkin Bread

He insisted upon practicing cracking the eggs himself, and he reminded me that we needed oil. Yes, this littl’ fellas been cooking with me since he was old enough to stand on a step stool, and someday he’s going to probably be quite the home cook!

Pumpkin Cake Recipes

So this pumpkin cake is full of spices, selected by Nicholas, as well as both brown and white sugar, which he said would ‘would maked it spiced!’ (Never mind the tense of ‘maked’…those are his words!)

Pumpkin Cake Recipe Easy

And, he selected golden raisins rather than brown, so ‘it could make it verrrreeeee sweet!’ Somewhat like a pumpkin pie. Somewhat like a cake. This yogurt pumpkin cake is crafted by tiny hands and love that is sure to make you smile as you savor each bite!

Spice Pumpkin Cake

here’s another fabulous pastry! A Croatian cheesecake that is to die for, and you’ll learn something of my heritage!
yogurt pumpkin cake

yogurt pumpkin cake

yogurt pumpkin cake

Yield: Serves 8+


  • Preheat oven to 350
  • ½ cup brown sugar, packed, can substitute coconut or date sugar
  • ¼ cup ground flax
  • ¼ cup white sugar
  • 3 tsp. baking power
  • 1 ½ cups rice flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. ground cardamom
  • 3 eggs, beaten
  • 1 (15 oz.) can pumpkin
  • 1/3 cup oil, preference is avocado, coconut, olive
  • 1/3 cup Greek yogurt, plain
  • 1 cup golden raisins
  • 1 cup walnuts, chopped
  • 2 Tbl. Honey


  1. Combine the dry ingredients in a large mixing bowl and blend together well.
  2. In another medium size mixing bowl, combine the eggs, pumpkin, oil and yogurt. Blend together with a hand mixer about 2 minutes. Add to the dry ingredients and blend well.
  3. Fold in the raisins and walnuts.
  4. Pour into a greased and lightly floured round (about 8-9” diameter) deep baking dish (I used a tart pan.) Place on a cookie sheet. Bake in a preheated 350 oven about 40-45 minutes or until a toothpick comes clean from the center.
  5. Remove to a cooling rack for about 30 minutes. Put the honey in a small microwavable bowl and heat on high for 18 seconds. Remove and use a pastry brush to coat the top of the cake.
  6. Let the cake cool another hour or so before serving.


This cake is creamy and moist towards the center, so don't think you haven't baked it long enough!

Another bonus of this cake is that it's gluten-free!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

yogurt pumpkin cake

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  1. Hello, Ally.

    I would like to try this recipe. Do you think I can use a bread maker instead of an oven?

    Thank you

    1. Hi, Sveltlana! I’ve never used a bread maker, so I can’t be sure it would work as well as the oven. But, that’s a big part of cooking, taking risks and seeing what might/might not work. I’d try and if it does work, please let me know, luv! xoxx ally

  2. Just to let you know, I don’t think you specify where to add the oil. I’ve just put my cake in the oven (first time making it) and I haven’t added the oil. My fault as I’d seen it in the ingredients and had it sitting on the counter ready to go in, but because it isn’t specified in the actual recipe I completely forgot to add it. I presume it’s blended in with the pumpkin, eggs and yogurt. I’m sure it will be fine without it, maybe just a little drier.

    1. Good morning, Georgie! I thank you so very much for bringing this to my attention. I’ve added it into the instructions. Yes, the oil goes into with the other wet ingredients. Please let me know how you fared w/your end result w/o the oil. Again, thank you, another set of eyes is always a plus! xoxx ally

      1. Hi again. The cake was ok without the oil although next time I will definitely add it as I think it will help with the texture. It’s still delicious though and I look forward to making it again soon. I used coconut greek yogurt instead of dairy yogurt as I have a lactose intolerance. Thanks for a great recipe!xx

        1. Georgie! Thanks sooooooo much for updating me, and, yes, next time oil and you can compair. Love the swap w/coconut greek yogurt. Smart move, luv xoxx ally

  3. Could almond flour be used in place of the rice flour?

    1. Yes, I think it would work just fine, Jackie. Please let me know and I can add that edit to the recipe. Thanks for testing almond flour, luv xoxx ally

    1. Pralinek! YOu’re the best! Thank you for letting me know, luv. Don’t be a stranger. Come visit often! xoxx ally

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