Cozy & Nourishing Flourless Maple Pecan Pumpkin Yogurt Cake — 9 Comforting Reasons This Wholesome Fall Dessert Feels Like a Warm Hug

Thank you so much for being here . Fall baking has a special kind of magic, doesn’t it? The scents of pumpkin, maple, and warm spices drifting through the kitchen instantly slow everything down. This Flourless Maple Pecan Pumpkin Yogurt Cake is one of those recipes that makes you pause, pour a cup of coffee, and savor the moment.

Let’s make it clear for both readers and search engines: Flourless Maple Pecan Pumpkin Yogurt Cake is a naturally gluten-free, flourless cake made with pumpkin purée, creamy Greek yogurt, almond flour, and pure maple syrup, finished with crunchy pecans for the perfect cozy bite.

If you love healthier desserts that still feel indulgent, don’t forget to subscribe by email — I only share recipes that are truly worth baking

Overview of Flourless Maple Pecan Pumpkin Yogurt Cake

This cake strikes that beautiful balance between wholesome and treat-worthy. It’s moist, gently sweet, warmly spiced, and rich without being heavy — exactly what you want during sweater weather.

Why you’ll love it

• Naturally gluten-free & flourless
• Sweetened with pure maple syrup
• Moist and tender thanks to Greek yogurt
• Packed with fall spices and pumpkin flavor
• Perfect for holidays, brunch, or cozy afternoons

What it tastes like
Think pumpkin bread meets almond cake — soft, slightly dense, warmly spiced, and nutty, with maple sweetness and crunchy pecans on top. Every bite feels comforting and nostalgic.

Ingredients

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For the Cake

• 1 cup pumpkin purée (unsweetened)
• 3 large eggs, room temperature
• ½ cup Greek yogurt (plain, unsweetened)
• ½ cup pure maple syrup
• 2 tablespoons coconut oil, melted
• 2 cups almond flour
• 1 teaspoon baking powder (gluten-free if needed)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Pinch of salt
• ½ cup chopped pecans (plus extra for topping)

Optional Add-Ins

• ¼ teaspoon nutmeg or cloves
• Splash of vanilla extract
• Light maple glaze for drizzling

Tools You’ll Need

• Mixing bowls
• Whisk
• Rubber spatula
• 8-inch round or square cake pan
• Parchment paper
• Cooling rack

Substitutions & Additions

• Swap pecans for walnuts
• Use dairy-free yogurt for a dairy-free version
• Add chocolate chips for a dessert twist
• Serve with whipped Greek yogurt or coconut cream

If you love cozy, wholesome bakes, you’ll also enjoy:

• Flourless Almond Lemon Sunshine Cake
  https://poulef.com/flourless-almond-lemon-sunshine-cake
• Coconut Flour Carrot Cake
  https://poulef.com/coconut-flour-carrot-cake

And don’t forget Pinterest inspiration here:
https://www.pinterest.com/poulefrecipe/

How to Make Flourless Maple Pecan Pumpkin Yogurt Cake

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This cake comes together easily — no mixer required.

1. Preheat & Prepare
   Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and lightly grease.
2. Mix Wet Ingredients
   In a large bowl, whisk pumpkin purée, eggs, Greek yogurt, maple syrup, and melted coconut oil until smooth.
3. Add Dry Ingredients
   Whisk in almond flour, baking powder, cinnamon, ginger, and salt until fully combined.
4. Fold in Pecans
   Gently fold in chopped pecans.
5. Bake
   Pour batter into prepared pan, smooth the top, and sprinkle extra pecans over the surface.
   Bake 35–40 minutes, until set in the center.
6. Cool
   Let cool in the pan for 15 minutes, then transfer to a rack to cool completely.

What to Serve with Flourless Maple Pecan Pumpkin Yogurt Cake

• Hot coffee, chai, or spiced latte
• Lightly sweetened Greek yogurt
• Maple drizzle or honey
• Fresh fruit for contrast

Tips for Making It Perfect

• Use pure pumpkin purée, not pumpkin pie filling
• Don’t overbake — almond flour cakes stay soft
• Let it cool fully for best texture
• Toast pecans for deeper flavor

Storage Instructions

• Room temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Freeze slices up to 2 months
• Serve: Best slightly chilled or room temperature

General Information

Flourless pumpkin cakes are inspired by Mediterranean and modern wellness baking — relying on almond flour and yogurt for richness instead of traditional flour, creating naturally gluten-free desserts with incredible texture.

Frequently Asked Questions

Is this cake gluten-free?
Yes — naturally gluten-free.

Can I make it dairy-free?
Yes, use dairy-free yogurt.

Can I replace maple syrup?
Honey works well, though flavor will change slightly.

Is it sweet enough?
It’s gently sweet — perfect for breakfast or dessert.

Conclusion

This Flourless Maple Pecan Pumpkin Yogurt Cake is everything we crave in fall baking — cozy, wholesome, warmly spiced, and deeply comforting. It’s perfect for holidays, brunch tables, or quiet afternoons when you want something nourishing but special.

If you loved this recipe, try my Flourless Almond Lemon Sunshine Cake or Coconut Flour Carrot Cake next — both are reader favorites!

Interactive Elements

Leave a review, drop a comment below, and share your cake on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approx.)

Nutrient	Amount
Calories	280
Fat	19g
Carbohydrates	22g
Sugar	12g
Fiber	4g
Protein	8g
Sodium	160mg

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