Cozy Flourless Pumpkin Pecan Greek Yogurt Cake That Feels Like Fall (10 Wholesome Slices)

Thank you for being here—truly This Flourless Pumpkin Pecan Greek Yogurt Cake is everything I love about fall baking. It’s nutty, gently spiced, and unbelievably moist, with a tender crumb that feels rich without being heavy. The pumpkin brings warmth, the pecans add crunch, and the Greek yogurt gives the cake a subtle tang and luxurious texture.

It’s naturally gluten-free, made with almond flour, and perfect for cozy weekends, Thanksgiving tables, or anytime you want a dessert that feels both comforting and nourishing. If you love seasonal baking like this, don’t forget to subscribe by email—I’ve got so many fall favorites to share.

Overview of Flourless Pumpkin Pecan Greek Yogurt Cake

This cake is a cross between a tender pumpkin bread and a nutty almond flour cake. No flour, no fuss—just wholesome ingredients baked into something truly special.

Why You’ll Love This Recipe

• Naturally gluten-free and flourless
• Moist, tender crumb thanks to Greek yogurt
• Warm pumpkin spice flavor
• Crunchy pecans in every bite
• Perfect for fall gatherings and holidays

What It Tastes Like

Soft pumpkin cake with cozy spices, a nutty almond base, and little pockets of crunchy pecans. Comforting, not overly sweet, and deeply satisfying.

Nutritional & Seasonal Notes

• Almond flour adds healthy fats and protein
• Greek yogurt keeps it moist and adds tang
• Pumpkin provides fiber and autumn flavor
• Naturally gluten-free and wholesome

Full Ingredient List (Complete & Tested)

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For the Cake

• 2 cups (200 g) almond flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs, room temperature
• ¾ cup pumpkin purée (not pumpkin pie filling)
• ⅓ cup pure maple syrup or honey
• ½ cup plain Greek yogurt (full-fat or low-fat)
• ¼ cup coconut oil or melted butter
• 1 teaspoon vanilla extract
• ¾ cup chopped pecans

Optional Topping (Highly Recommended)

• ½ cup Greek yogurt or cream cheese frosting
• 2 tablespoons chopped pecans
• 1 tablespoon dried cranberries or raisins

Tools You’ll Need

• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• 8-inch round or square cake pan
• Parchment paper
• Cooling rack

How to Make Flourless Pumpkin Pecan Greek Yogurt Cake

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This cake comes together easily—no mixer required.

Step-by-Step Instructions

1. Preheat and prepare
   Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper and lightly grease.
2. Mix dry ingredients
   In a bowl, whisk together almond flour, pumpkin pie spice, baking powder, and salt.
3. Mix wet ingredients
   In another bowl, whisk eggs, pumpkin purée, maple syrup, Greek yogurt, melted coconut oil, and vanilla until smooth.
4. Combine
   Add dry ingredients to wet ingredients and stir gently until just combined.
5. Fold in pecans
   Gently fold in chopped pecans.
6. Bake
   Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, until set and a toothpick comes out mostly clean.
7. Cool completely
   Let the cake cool fully before adding topping or slicing.

That aroma while it bakes—pure autumn magic.

Optional Yogurt Topping

Spread lightly sweetened Greek yogurt or cream cheese frosting over the cooled cake and sprinkle with extra pecans and dried cranberries for a festive finish.

What to Serve with Pumpkin Pecan Cake

• Hot coffee or chai latte
• Spiced tea
• Vanilla yogurt on the side
• Fresh apples or pears
• Thanksgiving dessert spread

Tips for the Best Pumpkin Cake

• Use pure pumpkin purée, not pie filling
• Don’t overbake—almond flour cakes stay tender
• Let cool completely before slicing
• Toast pecans lightly for deeper flavor

Storage Instructions

• Room temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (wrap well)
• Thaw overnight in the fridge

General Information

Flourless cakes have long been loved for their rich texture and naturally moist crumb. Using almond flour and Greek yogurt gives this pumpkin version a modern, wholesome twist while keeping all the cozy fall flavors we crave.

Frequently Asked Questions

Is this cake gluten-free?

Yes—almond flour makes it naturally gluten-free.

Can I make it dairy-free?

Yes, use dairy-free yogurt and coconut oil.

Is it very sweet?

No—it’s gently sweet and perfectly balanced.

Can I bake this in a loaf pan?

Yes, bake 45–50 minutes and check doneness.

Conclusion

This Flourless Pumpkin Pecan Greek Yogurt Cake is cozy, nourishing, and deeply satisfying—the kind of fall dessert that feels just right with a warm drink and good company. Moist, nutty, and beautifully spiced, it’s a recipe you’ll return to every autumn.

If you loved this recipe, try these next:

• https://poulef.com/vanilla-oat-comfort-tray-bake/
• https://poulef.com/banana-vanilla-breakfast-snack-bars/
• https://poulef.com/no-bake-peanut-butter-bars/
• https://poulef.com/protein-cookie-dough/
• https://poulef.com/vegan-chocolate-banana-muffins/

Interactive Elements

Baked it?
Leave a comment, rate the recipe, and share your cake on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – 10 Slices)

Calories	Carbs	Protein	Fat	Sugar
285 kcal	18g	9g	21g	9g

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