Description
This Flourless Maple Pecan Pumpkin Yogurt Cake is a cozy fall-inspired dessert made with pumpkin purée, maple syrup, and pecans. Moist, tender, and naturally gluten-free!
Ingredients
1 cup pumpkin purée (unsweetened)
3 large eggs
1/2 cup Greek yogurt (plain, unsweetened)
1/2 cup pure maple syrup
2 tbsp coconut oil (melted)
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
1 tsp cinnamon
1/2 tsp ground ginger
Pinch of salt
1/2 cup chopped pecans (plus extra for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line and grease a 9-inch pan.
2. Whisk together pumpkin purée, eggs, Greek yogurt, maple syrup, and coconut oil.
3. Stir in almond flour, baking powder, cinnamon, ginger, and salt.
4. Fold in chopped pecans.
5. Pour into pan, sprinkle with extra pecans, and bake 35–40 minutes.
6. Cool slightly before serving.
Notes
Store covered at room temperature 2 days or refrigerate up to 5 days.
Freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 11g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg