Description
Indulge in the perfect autumn treat with this Flourless Maple Pecan Pumpkin Yogurt Cake. This recipe combines the creamy tang of Greek yogurt with earthy pumpkin and pure maple syrup for a naturally gluten-free, moist, and delicious experience. Topped with crunchy pecans, it is an ideal centerpiece for holiday brunches or a cozy weeknight dessert. The combination of warm spices and heart-healthy fats makes it a healthier choice that satisfies your sweet tooth without the heaviness of traditional cakes.
Ingredients
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
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the eggs, pumpkin puree, Greek yogurt, and maple syrup until smooth.
Fold in the almond flour, baking powder, cinnamon, and ginger using a spatula until no dry clumps remain.
Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle the chopped pecans evenly over the top of the cake.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Because this is flourless, it remains moist longer than traditional cakes; chill overnight for a firmer slice. Walnuts make a great substitute for pecans if preferred.
- Prep Time: 10
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 14g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg