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Flourless Maple Pecan Pumpkin Yogurt Cake

Flourless Maple Pecan Pumpkin Yogurt Cake for Cozy Fall Moments

This Flourless Maple Pecan Pumpkin Yogurt Cake is a gluten-free delight that embodies the essence of fall baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 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.
For the Spices
  • 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.
For the Crunch
  • 1/2 cup chopped pecans Adds crunchy texture and nutty flavor.
  • 1 tablespoon additional maple syrup For drizzling before serving.

Equipment

  • 9-inch round cake pan
  • large mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing or lining with parchment paper.
  2. In a large mixing bowl, combine the canned pumpkin puree, plain Greek yogurt, pure maple syrup, large eggs, and vanilla extract, and whisk until smooth.
  3. In a separate bowl, sift together the almond flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just blended.
  5. Gently fold in the chopped pecans into the batter.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes, checking for doneness with a toothpick.
  8. Cool the cake in the pan for about 10 minutes before transferring to a wire rack.
  9. If desired, drizzle with additional maple syrup before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 600IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For best flavor, store in an airtight container at room temperature for up to two days.

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