Hi sweet friends—thank you for dropping by! I’m so thrilled to share my Flourless Pumpkin Yogurt Cake, a soft, cozy, fall‑flavored cake made with real pumpkin, creamy Greek yogurt, and almond flour. It’s gluten‑free, refined‑sugar‑free, and just the nourishing treat you didn’t know you needed. Stick around—and don’t forget to subscribe for more cozy kitchen love delivered to your inbox!
Overview of Recipe Content
What This Recipe Is
This cake is your new go‑to fall snack or dessert—soft, moist, and brimming with warm pumpkin spice. It’s perfect for afternoon pick‑me‑ups, holiday buffets, or comforting family moments.
Why You’ll Love It
- Gluten‑free & refined‑sugar‑free, so you can indulge with peace of mind.
- Moist and tender, thanks to the Greek yogurt and almond flour.
- Simple ingredients, and one bowl—minimal fuss, maximum joy.
What It Tastes Like
Think softly spiced pumpkin cake with a subtle tang from Greek yogurt and a nutty, rich crumb from almond flour. It’s like autumn in every bite.
Health & Seasonal Relevance
- Nutritious: pumpkin brings vitamin A and fiber, yogurt adds protein, and almond flour keeps it lower‑carb and hearty.
- Seasonal: warms hearts with pumpkin pie spice vibes for fall and holiday baking season.
Ingredient List
- 1 cup pumpkin purée (not pie filling)
- ¾ cup plain Greek yogurt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 ½ cups almond flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- 1 tsp vanilla extract
- Pinch of salt
Tools Needed
- A mixing bowl
- Measuring cups & spoons
- Whisk or spatula
- 8‑inch round or loaf pan (greased or lined)
Suggested Substitutions & Add‑Ins
- Use honey if you prefer.
- Try oat flour mix if almond flour is scarce.
- Add chopped nuts or dark chocolate chips for texture.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
How to Make Flourless Pumpkin Yogurt Cake
- Preheat your oven to 350°F (175°C) and grease or line an 8‑inch round or loaf pan.
- In a mixing bowl, whisk together the pumpkin purée, Greek yogurt, eggs, maple syrup (or honey), and vanilla until smooth.
- Stir in the almond flour, baking powder, pumpkin pie spice, and a pinch of salt until just combined. You’ll get a lovely, soft batter that smells like a hug.
- Pour it into your prepared pan—see how it settles? That’s the cozy coming soon.
- Bake for 35–45 minutes—or until a toothpick comes out clean and the edges are just turning golden. Isn’t that cake glow dreamy?
- Let it cool a touch—it’s going to be gently tender—and then slice into warm, fall‑scented perfection.
What to Serve with Flourless Pumpkin Yogurt Cake
- A swirl of whipped cream or a light Greek yogurt drizzle.
- A cup of hot chai latte or spiced coffee for full autumn vibes.
- A sprinkle of toasted pumpkin seeds or chopped pecans for crunch.
Tips for Making It Perfect
- Use canned pumpkin purée for the best texture (homemade can be too watery) .
- Don’t overmix—stir until just combined to keep it tender.
- Let it cool slightly before slicing to ensure clean cuts.
Storage Instructions
- Room temp: Store covered for up to 1 day.
- Refrigerator: Keeps beautifully for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 1 month—thaw in the fridge overnight, warm gently, and enjoy.
General Information
Flourless pumpkin cakes using almond flour offer that dreamy dense‑yet‑tender texture, evoking something between cake and pie—naturally gluten‑free and wonderfully rich
Frequently Asked Questions
Can I use regular flour?
You can, but you’ll lose the gluten‑free, nutty charm. For best results, stick with almond or a GF blend.
Is it still moist if I skip the yogurt?
Yogurt is key to its moist, tender texture. Greek yogurt brings richness and a hint of tang.
Can I make it vegan?
Try flax eggs for substitutes, but texture may vary. I haven’t tested a vegan version yet—but let’s experiment together next time?
Conclusion
This Flourless Pumpkin Yogurt Cake is nothing short of autumnal magic—soft, nourishing, and so easy to make. If you adore pumpkin and gluten‑free treats, you’ll also love these gems: [link to another pumpkin recipe from sitemap], [another link], [third link]. Wishing you cozy baking moments—and don’t forget to leave a comment or review if you try it!
Interactive Elements
- Please leave a review or a comment—I read every one and love hearing your feedback!
- Share your beautiful slice on Pinterest or tag me @poulefrecipe—I can’t wait to see your creations!
Pinterest: https://www.pinterest.com/poulefrecipe/ (pinning whole‑heartedly!)
Nutritional Information (approximate per slice, makes 10 slices)
| Nutrition | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 16 g |
| Sugar | 10 g |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Fiber | 2 g |
| Sodium | 90 mg |
Delectable Flourless Pumpkin Yogurt Cake
- Total Time: PT50M
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Soft, cozy flourless pumpkin yogurt cake—gluten‑free, refined‑sugar‑free, and loaded with autumn warmth and tender texture from real pumpkin, Greek yogurt, and almond flour.
Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
¾ cup plain Greek yogurt
2 large eggs
¼ cup maple syrup or honey
1 ½ cups almond flour
1 tsp baking powder
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F. Grease or line an 8‑inch pan.
2. Whisk together pumpkin purée, yogurt, eggs, sweetener, and vanilla.
3. Stir in almond flour, baking powder, spice, and salt until just combined.
4. Pour into pan and bake 35‑45 minutes, until set.
5. Cool slightly before slicing.
Notes
Use canned pumpkin purée for best texture.
Don’t overmix—stir just to combine.
Store in fridge up to 4 days or freeze for up to 1 month.
- Prep Time: PT10M
- Cook Time: PT40M
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
