Flourless Pumpkin Coconut Cake with Greek Yogurt—just saying it makes my kitchen feel cozier. This little beauty is everything you want in a fall bake: warmly spiced, tender, and just the right touch of sweet. It’s made without flour, sweetened naturally, and topped with toasted coconut or creamy yogurt. And guess what? No mixer needed!
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Overview of Recipe Content
This flourless pumpkin coconut cake is your new autumn go-to. It works just as well for a lazy weekend breakfast as it does for a healthier dessert after dinner. I especially love it with a warm chai latte or a drizzle of maple glaze if I’m feeling extra.
Why You’ll Love It:
- Flourless & gluten-free, but still incredibly moist.
- Made with whole, nourishing ingredients.
- A balanced mix of cozy spice and tropical vibes.
- Comes together in one bowl—minimal mess!
- Naturally sweetened—no refined sugar.
Flavor Profile:
Think Pumpkin Coconut Cake pie meets coconut macaroon—soft, custardy center with a slight chew from the coconut. Spiced gently with pumpkin pie spice, it’s not too sweet, so you can dress it up or keep it rustic.
Ingredients:
- 🎃 ½ cup pumpkin purée (not pumpkin pie filling)
- 🥥 ¾ cup unsweetened shredded coconut
- 🥚 3 large eggs
- 🍯 ⅓ cup maple syrup or honey
- 🥛 ½ cup plain Greek yogurt
- 🌿 1 tsp vanilla extract
- 🍂 1 tsp pumpkin pie spice or cinnamon
- 🥄 1 tsp baking powder
- 🧂 ¼ tsp salt
Optional Toppings:
- Toasted coconut flakes
- Greek yogurt mixed with maple & cinnamon
- Powdered sugar dusting or maple glaze drizzle
Tools You’ll Need:
- Mixing bowl
- Whisk or fork
- 8×8 baking dish or loaf pan
- Parchment paper (optional for easy lift)
Suggested Substitutions:
- Swap Greek yogurt for coconut yogurt (to make it dairy-free)
- Use honey instead of maple syrup—or vice versa
- Add chopped pecans or dark chocolate chips for a twist!
How to Make Flourless Pumpkin Coconut Cake with Greek Yogurt
This Pumpkin Coconut Cake couldn’t be easier, I promise! No need for fancy gadgets—just a whisk and a baking dish.
- Preheat your oven to 350°F (175°C). Grease or line your baking dish.
- In a mixing bowl, whisk the eggs until frothy—this adds a little lift!
- Add the pumpkin purée, Greek yogurt, maple syrup, and vanilla. Whisk until smooth.
- Stir in the shredded coconut, baking powder, spice, and salt until just combined.
- Pour the batter into your prepared pan.
- Bake for 25–30 minutes, or until the center is set and the edges are golden.
- Let cool slightly before topping as desired.
When it comes out of the oven, it smells like a pumpkin pie hugged a coconut cookie. So good.
What to Serve with Flourless Pumpkin Coconut Cake
Pair it with:
- Hot chai, spiced latte, or maple cappuccino ☕
- Greek yogurt and fresh berries 🍓
- A drizzle of tahini or almond butter
This cake also shines at brunch—serve alongside a frittata or roasted sweet potatoes for balance.
Tips for Making It Perfect
- Don’t overmix! This batter likes to be gently folded.
- Use fresh pumpkin purée—not pumpkin pie filling (which is sweetened and spiced).
- Let it cool for at least 10 minutes before slicing—this helps it firm up.
- Want more chew? Toast your shredded coconut before adding!
Storage Instructions
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Slice, wrap individually, and freeze up to 3 months.
- Reheat: Warm in the microwave or toaster oven for 20–30 seconds.
General Information
This Pumpkin Coconut Cake is inspired by the comforting flavors of fall—cinnamon, pumpkin, maple—with a little tropical surprise thanks to coconut. It’s naturally gluten-free, flourless, and can be made dairy-free with coconut yogurt.
A great snack for kids’ lunchboxes or post-yoga tea breaks!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Just be sure it’s well mashed and not too watery.
Can I make this dairy-free?
Swap Greek yogurt for coconut yogurt or any thick plant-based option.
How do I know it’s done baking?
The center should be just set, and edges slightly golden. A toothpick may come out a little moist—that’s okay!
Can I double the recipe?
Definitely! Use a 9×13 pan and bake 5–8 minutes longer.
Conclusion
This flourless pumpkin coconut cake is a cozy, feel-good treat I reach for every year once the leaves start falling. It’s nourishing enough for breakfast and sweet enough for dessert.
If you’re into fall flavors, you might also love:
- Maple Roasted Butternut Squash
- Pumpkin Protein Balls
- Cinnamon Apple Chia Pudding
- Healthy Banana Oat Muffins
- No-Bake Pumpkin Cheesecake Bites
Interactive Elements
Tried this cake? I’d love to hear how it turned out.
Leave a comment below or tag me on Pinterest @poulefrecipe so I can see your delicious creation! 🍰📸
Nutritional Information (Per Slice, approx. 9 servings)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 160 | 6g | 14g | 9g | 9g | 5g | 2g | 90mg |
Moist & Magical Flourless Pumpkin Coconut Cake with Greek Yogurt (Gluten-Free!)
- Total Time: 40 minutes
- Yield: 9 slices 1x
- Diet: Gluten Free
Description
This Flourless Pumpkin Coconut Cake is warm, moist, and packed with fall flavor—without any flour! Made with pumpkin purée, shredded coconut, and Greek yogurt, it’s naturally sweetened and gluten-free.
Ingredients
½ cup pumpkin purée
¾ cup unsweetened shredded coconut
3 large eggs
⅓ cup maple syrup or honey
½ cup plain Greek yogurt
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp baking powder
¼ tsp salt
Instructions
Preheat oven to 350°F and grease a baking dish.
Whisk eggs in a bowl until frothy.
Add pumpkin, yogurt, syrup, and vanilla. Mix well.
Stir in coconut, spice, baking powder, and salt.
Pour into dish, bake 25–30 min, cool before serving.
Notes
Use coconut yogurt to make dairy-free.
Try adding chopped nuts or chocolate for variation.
Store in fridge or freeze slices for later!
- Prep Time: 10
- Cook Time: 30
- Category: Snack
- Method: baked
- Cuisine: American
