Description
This Flourless Maple Pecan Pumpkin Yogurt Cake is a cozy, gluten-free fall dessert made with pumpkin purée, almond flour, Greek yogurt, and pure maple syrup, finished with crunchy pecans. Moist, wholesome, and warmly spiced.
Ingredients
1 cup pumpkin purée
3 large eggs
½ cup Greek yogurt, plain
½ cup pure maple syrup
2 tablespoons coconut oil, melted
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
Pinch of salt
½ cup chopped pecans, plus extra for topping
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan.
2. Whisk pumpkin purée, eggs, yogurt, maple syrup, and coconut oil until smooth.
3. Mix in almond flour, baking powder, cinnamon, ginger, and salt.
4. Fold in chopped pecans.
5. Pour batter into pan and sprinkle extra pecans on top.
6. Bake for 35–40 minutes until set in the center.
7. Cool before slicing.
Notes
Use pure pumpkin purée, not pumpkin pie filling.
Do not overbake for best texture.
Delicious served slightly warm or chilled.
Pairs beautifully with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 75mg