Name: Flourless Maple Pecan Pumpkin Yogurt Cake for Cozy Fall Moments
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 cup canned pumpkin puree (Provides natural sweetness, moisture, and rich pumpkin flavor.); 1 cup plain Greek yogurt (Adds tangy richness and moisture.); 1/2 cup pure maple syrup (Natural sweetener offering depth and light texture.); 3 large eggs (Binds and aids in leavening.); 1 teaspoon vanilla extract (Enhances flavor profile.); 1 cup almond flour (Provides gluten-free structure.); 1 teaspoon baking soda (Assists in leavening.); 1 teaspoon baking powder (Assists in leavening.); 1 teaspoon ground cinnamon (Infuses warm, sweet-spicy notes.); 1/2 teaspoon ground nutmeg (Adds depth and warmth.); 1/2 teaspoon ground ginger (Provides zesty warmth.); 1/4 teaspoon salt (Enhances flavors.); 1/2 cup chopped pecans (Adds crunchy texture and nutty flavor.); 1 tablespoon additional maple syrup (For drizzling before serving.)

As I stood in my kitchen, the rich scent of pumpkin and maple wafting through the air, I marveled at the magic of fall baking. It had always been my favorite season for dessert-making, and this Flourless Maple Pecan Pumpkin Yogurt Cake perfectly encapsulates everything I adore. Not only is this gluten-free delight a healthier twist on traditional pumpkin cake, but it also comes together in a snap, making it perfect for both weeknight treats and special occasions. With Greek yogurt lending a tender crumb and the familiar warmth of cinnamon and nutmeg, this cake is bound to become a family favorite. Curious to find out how to create this scrumptious dessert? Let’s dive into the recipe and bring a slice of autumn into your home!

Why is this cake a must-try?

Unique Flavor Profile: This cake blends the warmth of pumpkin and maple with enticing spices, creating a taste sensation that celebrates fall.

Healthier Alternative: With Greek yogurt and no flour, it’s a gluten-free dessert that doesn’t skimp on flavor—perfect for those seeking healthier treats.

Quick and Easy: Simple enough for weeknight baking, yet impressive enough for gatherings, you’ll love how fast it comes together.

Versatile Variations: Swap nuts or add your favorite spices to make it your own, ensuring it’s adaptable to your taste.

Crowd-Pleasing Delight: Whether it’s a cozy family dinner or festive holiday gathering, this cake is sure to impress, much like the Chai Cake Decadent or the Maple Chicken Bacon Sliders you’ll want to serve alongside it.

Flourless Maple Pecan Pumpkin Yogurt Cake Ingredients

For the Cake Base

Canned pumpkin puree – Provides natural sweetness, moisture, and rich pumpkin flavor essential for fall baking.
Plain Greek yogurt – Adds tangy richness and moisture, replacing traditional flour for a tender crumb.
Pure maple syrup – Used as a natural sweetener, offering caramel-like depth while ensuring a light texture.
Large eggs – Act as a binder and aid in leavening, contributing to the cake’s structure and lift.
Vanilla extract – Enhances the overall flavor profile, rounding out sweet and spicy notes.
Almond flour – The base for the cake, providing gluten-free structure, nuttiness, and a light texture.
Baking soda & baking powder – Assist in the leavening process, ensuring the cake rises properly without heaviness.

For the Spices

Ground cinnamon – Infuses warm, sweet-spicy notes, a hallmark of fall baking.
Ground nutmeg – Adds depth and warmth to the flavor.
Ground ginger – Provides zesty warmth to balance sweetness.
Salt – Enhances flavors and prevents the cake from tasting flat.

For the Crunch

Chopped pecans – Adds crunchy texture and nutty flavor, providing contrast to the cake’s tender crumb.
Optional: Additional maple syrup – For drizzling before serving to enhance sweetness and visual appeal.

This Flourless Maple Pecan Pumpkin Yogurt Cake promises to be a delightful centerpiece for your fall gatherings!

Step‑by‑Step Instructions for Flourless Maple Pecan Pumpkin Yogurt Cake

Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While it heats, take a 9-inch round cake pan and either grease it with butter or line it with parchment paper to ensure easy removal later. Prepare your workspace by gathering all ingredients, so you’re ready to create your Flourless Maple Pecan Pumpkin Yogurt Cake.

Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the canned pumpkin puree, plain Greek yogurt, pure maple syrup, large eggs, and vanilla extract. Using a whisk, blend these ingredients together until the mixture is smooth and creamy. This will create a rich, flavorful base for your cake, filled with the warm aromas of fall.

Step 3: Combine Dry Ingredients
In a separate bowl, sift together the almond flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to ensure that all dry ingredients are evenly incorporated. This step is crucial for achieving a light and airy texture in your gluten-free Flourless Maple Pecan Pumpkin Yogurt Cake.

Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix; you want the batter just blended for the best rise. The resulting batter will be somewhat thick and fragrant, ready for the delightful addition of pecans.

Step 5: Add the Pecans
Gently fold in the chopped pecans into the batter, distributing them evenly. This will introduce a delicious crunch to your cake, balancing the softness of the pumpkin and yogurt. Ensure the pecans are well-incorporated but avoid overmixing to maintain the cake’s lightness.

Step 6: Transfer Batter to Pan
Pour the batter into the prepared cake pan and use a spatula to smooth the top until it’s even. It’s important to create a level surface for even baking. As you do this, you will notice the warm, inviting aroma of the spices emerging even stronger.

Step 7: Bake the Cake
Place the cake pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Keep an eye on it, as ovens may vary, and you want a perfectly moist Flourless Maple Pecan Pumpkin Yogurt Cake.

Step 8: Cool the Cake
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. This allows the cake to set before carefully transferring it to a wire rack. Cooling it completely will help maintain its texture and prevent moisture build-up underneath.

Step 9: Drizzle and Serve
If desired, drizzle the top of your cooled cake with additional maple syrup for an extra touch of sweetness. Slice your Flourless Maple Pecan Pumpkin Yogurt Cake and serve it warm or at room temperature. This delightful dessert is perfect for sharing moments with family or friends, bringing the cozy flavors of fall right to your table.

Expert Tips for Flourless Maple Pecan Pumpkin Yogurt Cake

Mix Gently: Avoid overmixing the batter once the wet and dry ingredients are combined; this ensures a light, fluffy texture in your cake.
Oven Watch: Check for doneness a few minutes earlier than the suggested baking time, as heat can vary between ovens, ensuring perfect results every time.
Cool Completely: Allow the cake to cool entirely on a wire rack after baking to prevent moisture from collecting beneath, ensuring a delightful crumb.
Storage Savvy: For best flavor, store your Flourless Maple Pecan Pumpkin Yogurt Cake in an airtight container at room temperature; it stays fresh for up to two days.
Nutty Alternatives: If you have nut allergies, consider substituting almond flour with sunflower seed flour; it maintains the cake’s texture while ensuring it’s safe to enjoy.

Flourless Maple Pecan Pumpkin Yogurt Cake Variations

Feel inspired to twist this delightful recipe to fit your taste, and let your creativity shine in the kitchen!

Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free option without sacrificing that lovely texture.
Experience the freedom of customizing your cake to accommodate different dietary needs while still enjoying the deliciously light structure that this cake promises.
Maple Pecan Cream Cheese Swirl: For a rich flavor addition, add a cream cheese swirl mixed with maple syrup to the batter.
This will elevate the creamy, dreamy profile, making your cake not just tasty, but stunningly beautiful too!
Spice it Up: Boost flavors by adding a pinch of cayenne or black pepper for a subtle kick against the sweetness.
The warmth of the spices can create a harmonious contrast, surprising your taste buds and bringing joy to your gathering.
Change the Nuts: Swap pecans for walnuts or hazelnuts to alter the cake’s texture and flavor profile.
Each nut adds its unique character, providing variety to this versatile dessert.
Dairy-Free Delight: Use coconut yogurt in place of Greek yogurt for a rich, tropical twist.
This change not only meets dairy-free needs but also infuses delightful coconut flavors, perfect for island-inspired fun!
Chocolate Chips: Incorporate dark or semi-sweet chocolate chips for that extra chocolatey indulgence.
This addition caters to chocolate lovers, making every bite a decadent surprise against the pumpkin and maple flavors.
Pumpkin Spice Mix: Instead of individual spices, try a dedicated pumpkin spice blend for convenience.
This can streamline the process without compromising on the traditional fall flavor you love.
Mini-Cakes: Pour the batter into muffin tins for adorable mini cakes, perfect for individual servings and tasty treats for parties.
They make for a lovely dessert display and are easy to share, fitting well into any autumn gathering.

Embrace these suggestions, and let this Flourless Maple Pecan Pumpkin Yogurt Cake become your canvas for culinary expression! Whether you’re enjoying a cozy moment with coffee or dazzling your guests alongside a slice of Ube Mochi Cake, there’s a variation here to inspire you!

Make Ahead Options

These Flourless Maple Pecan Pumpkin Yogurt Cakes are perfect for meal prep! You can whip up the batter and refrigerate it up to 24 hours in advance, ensuring busy weeknights are stress-free. Simply store the batter in an airtight container to maintain its freshness, preventing any unwanted browning. When you’re ready to bake, pour the batter into your prepared pan and bake as instructed (no need to let it come to room temperature). Additionally, the fully baked cake can be kept at room temperature for up to 2 days or refrigerated for up to 5 days—just make sure it’s tightly wrapped. Enjoy the convenience of a ready-to-go dessert that’s just as delicious when prepared ahead!

What to Serve with Flourless Maple Pecan Pumpkin Yogurt Cake

As the warm, spiced aroma of this delightful cake fills your kitchen, imagine pairing it with comforting sides that elevate your fall dessert experience.

Whipped Cream: A dollop of lightly sweetened whipped cream adds creamy richness, beautifully complementing the cake’s spices and pumpkin flavors.
Vanilla Ice Cream: The cold, creamy texture of vanilla ice cream contrasts beautifully with the warm spices, creating a delightful sensory experience.
Coffee: A steaming cup of rich coffee enhances the dessert’s flavors, bringing out the warmth of the cinnamon and nutmeg.
Spiced Cider: A warm glass of spiced cider adds a festive touch to your meal, echoing the cake’s autumnal essence while providing a zesty, sweet balance.
Ginger Snap Cookies: These crunchy, spicy cookies create a fantastic texture contrast and deepen the ginger notes in the cake, offering a delightful nibble alongside.
Roasted Squash Salad: Pairing the cake with a light roasted squash salad introduces fresh elements—think greens, nuts, and a zesty dressing that brightens the palate.
Maple Pecan Coffee Cake: A slice of coffee cake with the same delicious flavors ties the meal together, making for a cozy, comforting fall spread.
Chai Tea: Warm chai tea, with its comforting spices, complements the spiced notes of the cake perfectly, inviting relaxation and warmth.
Pumpkin Spice Latte: Embrace the fall vibes further with a pumpkin spice latte that mirrors the cake’s flavors, making it a delightful treat for pumpkin lovers.
Chocolate Drizzle: A drizzle of dark chocolate over the cake introduces a touch of decadence and bittersweet notes, enhancing the overall flavor complexity.

How to Store and Freeze Flourless Maple Pecan Pumpkin Yogurt Cake

Room Temperature: Keep the cake covered at room temperature for up to 2 days for optimal freshness and flavor.
Fridge: Store in an airtight container in the refrigerator for up to 5 days. Be sure to slice only as much as you plan to eat to maintain moisture.
Freezer: This delicious Flourless Maple Pecan Pumpkin Yogurt Cake can be frozen for up to 3 months. Wrap each slice tightly in plastic wrap and place in a zip-top freezer bag.
Reheating: Thaw in the refrigerator overnight before enjoying. Reheat individual slices gently in the microwave for about 10-15 seconds for a cozy treat!

Flourless Maple Pecan Pumpkin Yogurt Cake Recipe FAQs

How do I select the best canned pumpkin puree?
When choosing canned pumpkin puree, look for brands that list “100% pure pumpkin” with no added ingredients. The pumpkin should have a rich, deep orange color and a smooth texture. Avoid products labeled as pumpkin pie filling, as they contain added sugars and spices that are not suitable for this recipe.

What is the best way to store the cake for maximum freshness?
Store your Flourless Maple Pecan Pumpkin Yogurt Cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to 5 days. Ensure it’s covered well to prevent it from drying out. I often use parchment paper between slices for easy retrieval!

Can I freeze this cake, and how?
Absolutely! To freeze your Flourless Maple Pecan Pumpkin Yogurt Cake, wrap each slice tightly in plastic wrap and place them in a zip-top freezer bag or an airtight container. This way, you can keep it for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight, and if you like, reheat individual slices in the microwave for a warm treat!

What should I do if my cake is too dense?
If your Flourless Maple Pecan Pumpkin Yogurt Cake turns out too dense, it may be due to overmixing the batter. Be gentle when combining the wet and dry ingredients to avoid activating the almond flour’s protein too much. Additionally, make sure your baking powder and baking soda are fresh, as they are essential for fluffiness.

Are there any dietary considerations for pets or allergies?
Yes! Keep in mind that this cake contains ingredients like eggs and nuts, which can be harmful to dogs and some other pets. Always avoid sharing human desserts with pets, especially those containing chocolate or spices, which can be toxic to them. For allergen concerns, you can swap almond flour with sunflower seed flour for a nut-free version, and use a dairy-free yogurt alternative to accommodate those with dairy allergies.