Irresistible 7-Ingredient Flourless Pecan Pie Cake with Almond Base

Thank you for being here, friend. Truly. Every time I get to share a dessert like this one, I feel like I’m back in my nonna’s kitchen—only with a little modern twist and a lot less flour on the counter. This Flourless Pecan Pie Cake with Almond Base is rich, nutty, naturally sweetened, and downright irresistible. It’s the kind of dessert that makes people pause mid-bite and say, “Wait… this is flourless?”

If you’re looking for a dessert that feels indulgent but still aligns with a more mindful way of baking, you’re in the right place. And if you love recipes like this, don’t forget to subscribe by email—I send cozy, tested, family-approved recipes straight from my kitchen to yours.

Overview of Recipe Content

This flourless pecan pie cake is a beautiful cross between a classic Southern pecan pie and a tender almond cake. It’s naturally gluten-free, made with wholesome ingredients, and perfect for holidays, dinner parties, or those “just because” weekends when you want something special.

Why You’ll Love This Cake

• Naturally flourless and gluten-free
• Sweetened with pure maple syrup
• Rich, buttery texture without butter
• Easy, one-bowl prep (my favorite kind!)
• Tastes like pecan pie met almond cake and fell in love

What It Tastes Like

Think toasted nuts, warm vanilla, caramel-like maple sweetness, and a soft, almost custardy center with crisp pecans on top. It’s cozy, satisfying, and not overly sweet.

Seasonal & Nutritional Perks

• Perfect for fall and winter gatherings
• High in healthy fats from nuts
• Naturally grain-free and dairy-free
• More protein than traditional cakes thanks to eggs and almond flour

Ingredients

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• 2 cups almond flour
• 1 cup pure maple syrup
• 4 large eggs, room temperature
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil

Tools You’ll Need

• Mixing bowl
• Whisk
• Rubber spatula
• 9-inch springform or cake pan
• Parchment paper

Substitutions & Add-Ins

• Swap maple syrup for honey (slightly sweeter)
• Add 1/2 teaspoon cinnamon for warmth
• Fold in dark chocolate chips for extra indulgence
• Use melted butter instead of coconut oil if not dairy-free

How to Make Flourless Pecan Pie Cake with Almond Base

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Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line your cake pan with parchment and lightly grease the sides. This cake is tender—give it a little love so it releases easily.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, maple syrup, vanilla extract, and melted coconut oil. The mixture should look glossy and smooth, and you’ll already smell that warm maple-vanilla goodness.

Step 3: Add the Dry Ingredients

Stir in the almond flour and salt until fully combined. The batter will be thick but pourable—like a luxurious pancake batter.

Step 4: Fold in Pecans

Gently fold in the chopped pecans, reserving a small handful to sprinkle on top if you want that bakery-style finish.

Step 5: Bake

Pour the batter into your prepared pan, smooth the top, and sprinkle with extra pecans. Bake for 35–40 minutes, until the center is set and the top is beautifully golden.

Step 6: Cool & Serve

Let the cake cool completely before slicing. I know it’s hard—but trust me, the texture sets as it cools.

What to Serve with Flourless Pecan Pie Cake

• A dollop of coconut whipped cream
• Vanilla bean ice cream (dairy-free if needed)
• Fresh berries for contrast
• A hot cup of coffee or spiced chai

For a full dessert spread, pair it with recipes like:

• Protein Cookie Dough

(And yes—these are all Pinterest favorites over at https://www.pinterest.com/poulefrecipe/!)

Tips for Making It Perfect

• Use room-temperature eggs for smoother batter
• Don’t overbake—the center should be just set
• Let it cool fully before slicing
• Toast the pecans first for extra depth

Storage Instructions

• Room temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Wrap slices tightly and freeze up to 2 months
• Reheat gently or enjoy chilled—it’s amazing both ways

General Information

This recipe takes inspiration from classic American pecan pie but skips the heavy corn syrup and flour. Almond flour gives it a tender crumb while keeping things naturally gluten-free—something my nonna would have never imagined, but definitely would’ve approved of once she tasted it.

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Frequently Asked Questions

Is this cake gluten-free?
Yes! Almond flour makes it naturally gluten-free.

Can I make it dairy-free?
It already is—no butter or milk required.

Can I reduce the sweetness?
You can use 3/4 cup maple syrup, but the texture will be slightly less moist.

Can I use a different nut?
Walnuts work well, but pecans really shine here.

Conclusion

This Flourless Pecan Pie Cake with Almond Base is proof that indulgent desserts don’t need flour, fuss, or guilt. It’s cozy, elegant, and endlessly crowd-pleasing. If you loved this, be sure to try my almond-based desserts or nut-forward treats next—you’re going to adore them.

Interactive Elements

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Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	320
Fat	24g
Saturated Fat	6g
Carbohydrates	22g
Sugar	14g
Fiber	3g
Protein	8g
Sodium	120mg

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