Description
This Flourless Pumpkin Gingerbread Cake is warmly spiced, moist, and naturally gluten-free. Made with pumpkin purée, cozy gingerbread spices, and almond flour, it’s the perfect festive treat for fall and winter baking.
Ingredients
1 cup pumpkin purée (unsweetened)
3 large eggs
½ cup Greek yogurt (plain, unsweetened)
½ cup honey or maple syrup
2 tbsp coconut oil (melted)
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment.
2. Whisk together pumpkin, eggs, yogurt, honey/maple, and melted coconut oil.
3. In another bowl, mix almond flour, baking powder, spices, and salt.
4. Fold dry ingredients into wet until smooth.
5. Pour into pan and bake 30–35 minutes.
6. Cool before slicing and serving.
Notes
Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Holiday
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg