Description
A moist and wholesome flourless pumpkin pecan cake made with almond flour and Greek yogurt. Naturally gluten-free, warmly spiced, and perfect for fall gatherings.
Ingredients
2 cups almond flour
1½ teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
¾ cup pumpkin purée
⅓ cup maple syrup or honey
½ cup plain Greek yogurt
¼ cup melted coconut oil or butter
1 teaspoon vanilla extract
¾ cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan.
2. Whisk almond flour, pumpkin spice, baking powder, and salt.
3. In another bowl, whisk eggs, pumpkin, syrup, yogurt, oil, and vanilla.
4. Combine wet and dry ingredients gently.
5. Fold in chopped pecans.
6. Pour batter into pan and smooth top.
7. Bake 35–40 minutes until set.
8. Cool completely before slicing.
Notes
Use pure pumpkin purée.
Do not overbake to keep cake moist.
Cool fully for clean slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 9g
- Sodium: 130mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg