Description
This Flourless Maple Pecan Pumpkin Yogurt Cake is the ultimate cozy fall dessert, naturally gluten-free and made without flour. Sweetened with maple syrup and packed with real pumpkin purée and Greek yogurt, this healthy cake is moist, flavorful, and topped with crunchy pecans—perfect for Thanksgiving or any autumn gathering.
Ingredients
- 1 cup pumpkin purée
- 1/2 cup plain Greek yogurt
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour
- 1/4 cup chopped pecans (plus more for topping)
Instructions
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Preheat your oven to 350°F (175°C) and grease or line a loaf pan or 8×8-inch baking dish.
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In a large mixing bowl, whisk together the pumpkin purée, Greek yogurt, maple syrup, eggs, and vanilla extract until smooth.
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Add the pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
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Fold in the almond flour until just combined, then stir in the chopped pecans.
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Pour the batter into the prepared pan and spread evenly.
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Sprinkle additional pecans on top for crunch.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool before slicing. Serve warm or chilled.
Notes
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Store leftovers in the fridge for up to 5 days.
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For extra sweetness, drizzle with additional maple syrup before serving.
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Can be made dairy-free by using a non-dairy yogurt alternative.
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Use homemade or canned pumpkin purée, but not pumpkin pie filling.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
