Flourless Maple Pecan Pumpkin Yogurt Cake

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 8 servings

📝 Ingredients List

• 2 cups almond flour
• 1 cup pumpkin puree (unsweetened)
• 1/2 cup plain Greek yogurt
• 1/3 cup pure maple syrup
• 3 large eggs
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup chopped pecans

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Mixing bowls
• Whisk
• Rubber spatula
• 8-inch round cake pan
• Parchment paper
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line your cake pan with parchment paper to ensure easy removal.
2. In a large mixing bowl, whisk together the eggs, pumpkin puree, Greek yogurt, and maple syrup until the mixture is smooth and combined. 🥣
3. Fold in the almond flour, baking powder, cinnamon, and ginger using a spatula until no dry clumps remain.
4. Pour the batter into your prepared pan and smooth the top with your spatula.
5. Sprinkle the chopped pecans evenly over the top of the cake.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 15 minutes before slicing. Enjoy! ✨

💡 Pro Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Texture Check: Because this is flourless, it stays moist longer than traditional cakes. If you prefer a firmer slice, let it chill in the fridge overnight.
• Substitution: You can swap pecans for walnuts if that is what you have on hand; the flavor profile remains perfectly earthy and delicious.

FAQ

Can I use pumpkin pie filling? No, please use 100% pure pumpkin puree to control the sweetness and spices yourself.

Is this cake dairy-free? As written, it uses Greek yogurt. You can substitute with a thick coconut yogurt for a dairy-free version.