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