Thank you so much for stopping by, dear friend! I’m absolutely thrilled to share this flourless pumpkin yogurt cake with you. It’s moist, tender, and oh-so-delicious—plus, it’s gluten-free! Before we dive in, don’t forget to subscribe for more homemade recipes straight to your inbox 💌.
Overview of Recipe Content
This pumpkin yogurt cake is perfect for cozy fall breakfasts, light desserts, or afternoon pick-me-ups. You’re going to love it because:
- It’s naturally moist and tender, thanks to Greek yogurt and pumpkin purée.
- It boasts warm autumn flavors—pumpkin pie spice, vanilla, and subtle sweetness.
- A healthier spin: no refined flour or added fats, and lightly sweetened with maple syrup or honey.
- Great for seasonal celebrating and gluten-conscious friends!
Ingredients
- ¾ cup (180 g) pumpkin purée
- ½ cup (120 g) plain Greek yogurt
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg)
- 1 tsp baking powder
- ¼ tsp salt
Tools Needed
- Mixing bowls (large & small)
- Whisk or hand mixer
- 8×4″ loaf pan (or 9″ round cake pan)
- Parchment paper or cooking spray
- Measuring cups and spoons
Suggested Substitutions & Additions
- Dairy-free option: Use coconut or almond yogurt.
- Extra protein twist: Add 2 tbsp almond or coconut flour.
- Nutty crunch: Fold in chopped pecans or walnuts (⅓ cup).
- Chocolatey treat: Sprinkle in ⅓ cup dark chocolate chips.
How to Make Moist Pumpkin Yogurt Cake (No Flour)
- Preheat & Prep Pan
Preheat your oven to 350 °F (175 °C). Grease an 8×4″ loaf pan and line it with parchment, leaving a 1″ overhang for easy lifting. - Mix Wet Ingredients
In a large bowl, whisk together the pumpkin purée, Greek yogurt, eggs, maple syrup (or honey), and vanilla. It should look creamy and smooth—like a decadent mousse! - Add the Spices
Sprinkle in the pumpkin pie spice, baking powder, and salt. Whisk until everything is combined and fragrant. Your kitchen will smell like pumpkin heaven! - Bake
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Resist opening the oven too early—the cake puffs up in the last stretch! - Cool & Slice
Let it cool in the pan for 10 minutes, then lift it out using the parchment overhang. Allow it to cool completely on a rack before slicing to keep the texture moist.
What to Serve with Moist Pumpkin Yogurt Cake
- A warm cup of chai tea or latte
- A dollop of vanilla Greek yogurt or light whipped cream
- Fresh berries or a sprinkle of chopped nuts for added crunch
- A drizzle of honey or maple syrup if you want extra sweetness
Tips for Making It Perfect
- Room‑temperature eggs emulsify better—take them out 30 minutes before baking.
- Don’t skip parchment paper; this loaf is delicate and can stick otherwise.
- Spice it your way—add ginger or cloves for extra depth.
- Let it cool fully before slicing; hot loaf tends to crumble.
Storage Instructions
- Room temperature: Keep in an airtight container for 2 days.
- Fridge: Store covered in foil or an airtight box for up to 5 days.
- Freeze: Wrap loaf or slices tightly in plastic, then foil. Freeze for up to 3 months. Thaw in the fridge overnight or on the counter for 1–2 hours.
General Information
This simple cake has roots in rustic, health-conscious baking—lighter on sugar and gluten than traditional loaves. Any time autumn rolls around, this becomes my nonna’s favorite—we’d slice it fresh from the oven and enjoy it as an after‑school snack! It’s an ideal recipe to share with friends and family.
Frequently Asked Questions
1. Is this recipe gluten-free?
Yes—there’s no wheat flour here! Just pumpkin purée, yogurt, eggs, and a bit of baking powder.
2. Can I use canned pumpkin?
Absolutely! Use pure pumpkin purée, not pumpkin pie filling (which contains added sugar and spices).
3. Can I halve or double the recipe?
Yes—a 4×4″ pan works for half, and a 9″ round pan or two standard loaf pans work for doubling.
4. How can I tell when it’s done?
A toothpick with moist crumbs (not wet batter) is your best indicator. Over-baking dries it out.
5. Can I add mix‑ins?
Definitely! Stir in ⅓ cup chopped nuts or chocolate chips after mixing the batter.
6. Does it freeze well?
Yes! Freeze cooled, sliced pieces in a freezer-safe bag for up to 3 months.
Conclusion
This moist & marvelous pumpkin yogurt cake is truly a fall favorite that’s simple, healthy, and full of spice. I promise it’ll become a new staple in your kitchen! If you love pumpkin, you might also enjoy my Pumpkin Chocolate Chip Muffins or Pumpkin Spice Pancakes. Thanks so much for baking with me—happy fall, and happy baking!
Interactive Elements
I’d love to hear how your cake turned out—please leave a ⭐ review or comment below! Share your photos on Pinterest and tag me at Poulef Recipe 🍁
Nutritional Information
Here’s an approximate breakdown per slice (12 slices per loaf):
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Carbohydrates | 20 g |
| Protein | 6 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 150 mg |
Moist & Marvelous Pumpkin Yogurt Cake (No Flour!)
- Total Time: 50 mins
- Yield: 12 slices 1x
Description
This moist pumpkin yogurt cake combines wholesome ingredients like pumpkin purée, Greek yogurt, and warm spices into a gluten‑free treat the whole family will love.
Ingredients
¾ cup pumpkin purée ½ cup plain Greek yogurt 3 large eggs ⅓ cup maple syrup or honey 1 tsp vanilla extract 1½ tsp pumpkin pie spice (or cinnamon + nutmeg) 1 tsp baking powder ¼ tsp salt
Instructions
Preheat oven to 350°F and prepare an 8×4″ loaf pan with parchment. In a bowl, whisk pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla. Add pumpkin pie spice, baking powder, and salt; whisk until combined. Pour batter into pan and bake 35–40 minutes, until a toothpick comes out with moist crumbs. Allow to cool 10 min in pan, then transfer to a rack to cool completely before slicing.
Notes
Use coconut yogurt for a dairy‑free option. Fold in nuts or chocolate chips for texture. Cool completely before slicing to avoid crumbling.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 12g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
