This flourless pecan pie cake with almond base is rich, nutty, naturally sweetened, and gluten-free—perfect for holidays or guilt-free indulgence.

Scale

2 cups almond flour

1 cup maple syrup

4 large eggs

1/4 teaspoon salt

1 cup chopped pecans

1 teaspoon vanilla extract

1/4 cup melted coconut oil

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1. Preheat oven to 350°F and line a cake pan.

2. Whisk eggs, maple syrup, vanilla, and coconut oil.

3. Stir in almond flour and salt until smooth.

4. Fold in chopped pecans.

5. Pour into pan and bake 35–40 minutes.

6. Cool completely before slicing.

Let cake cool fully for best texture.

Store leftovers in the fridge up to 5 days.

Delicious with whipped cream or ice cream.