Name: urally gluten-free and perfect for fall! Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 3 large eggs; 1/2 cup Greek yogurt; 1/2 cup maple syrup; 2 tbsp coconut oil; 2 cups almond flour; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp ground ginger; Pinch of salt; 1/2 cup chopped pecans

Jump to Recipe· 4.9 from 28 reviews

If you’re craving something tender, warmly spiced, and urally gluten-free and perfect for fall!, this Cozy Flourless Maple Pecan Pumpkin Yogurt Cake is going to be your next baking obsession. With pumpkin purée, a subtle tang of Greek yogurt, sweet maple syrup, and those buttery, crunchy pecans in every bite, this cake captures all the best flavors of autumn. The best part? It’s simple to make, beautiful to serve, and can brighten up any chilly day—or cozy evening—without a trace of gluten!

urally gluten-free and perfect for fall! Recipe - Recipe Image

Ingredients You’ll Need

This cake keeps things simple, relying on a short ingredient list where each item truly counts. Every component is chosen for its unique contribution to flavor, texture, and that rich golden color that just screams fall. Let’s peek inside your pantry and fridge:

Pumpkin purée: Brings moisture and seasonal flavor; make sure to use pure purée, not pumpkin pie filling.
Large eggs: Help bind the flourless cake and create structure for a tender crumb.
Greek yogurt: Adds creamy texture and subtle tang, ensuring your cake stays moist and luscious.
Maple syrup: Sweetens naturally and lends a cozy, earthy note that’s urally gluten-free and perfect for fall!
Coconut oil: Supplies rich flavor and keeps the cake extra moist without any dairy.
Almond flour: Delivers a nutty depth and fluffy texture, making the cake urally gluten-free and perfect for fall!
Baking powder: Gives the cake a nice lift and lightness.
Cinnamon: Essential for that classic spiced aroma that defines autumn baking.
Ground ginger: Adds a gentle warmth that enhances all the other flavors.
Pinch of salt: Balances sweetness and highlights those spices.
Chopped pecans: For crunch, richness, and a beautiful topping—toast them for extra flavor!

How to Make urally gluten-free and perfect for fall!

Step 1: Get Ready to Bake

Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper or lightly grease it to ensure easy removal later. This small effort makes serving a breeze and helps set the stage for unbeatable texture in your urally gluten-free and perfect for fall! cake.

Step 2: Mix the Wet Ingredients

Whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, and coconut oil in a large bowl. Make sure everything is beautifully combined and silky smooth—this blend is where all that moisture and flavor in your urally gluten-free and perfect for fall! cake begins.

Step 3: Add the Dry Ingredients

Fold in the almond flour, baking powder, cinnamon, ground ginger, and a pinch of salt. Be gentle as you mix; you want everything blended, but overmixing can make the cake dense instead of light and fluffy. Your kitchen will already be filled with cozy, spiced aromas at this point!

Step 4: Stir in the Pecans

Add those chopped pecans to the batter, reserving a handful for the top if you want a gorgeous, bakery-style finish. Toasting the pecans first is a lovely touch for even richer flavor and more crunch in your urally gluten-free and perfect for fall! cake.

Step 5: Pour and Top

Scrape your thick, golden batter into the prepared pan and smooth the top. Sprinkle the reserved pecans on the surface—this not only looks stunning but adds that tempting nutty crunch to every bite.

Step 6: Bake to Perfection

Slide the pan into the oven and bake for 35 to 40 minutes. You’re looking for a cake that’s deeply golden and set in the center. If you press gently, it should spring back a bit. The aroma at this stage will have everyone peeking into the kitchen!

Step 7: Cool Down

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. You want it completely cool before slicing so each piece holds together beautifully. Try not to rush—anticipation is part of the urally gluten-free and perfect for fall! experience!

How to Serve urally gluten-free and perfect for fall!

Garnishes

A dusting of powdered sugar, an extra drizzle of maple syrup, or a swirl of Greek yogurt on each slice makes this cake feel like the fall treat it truly is. Pile on a few more toasted pecans or even a sprinkle of cinnamon if you love a little drama.

Side Dishes

Balance your urally gluten-free and perfect for fall! cake with a mug of spiced chai, a scoop of vanilla ice cream, or some sliced fresh pears or apples. These classic sides enhance the flavors and bring even more autumnal comfort to your table.

Creative Ways to Present

For special occasions, turn out the cake onto a rustic wooden board, top with whipped cream, maple butter, or even a handful of pomegranate seeds for a pop of color. You can also bake the batter as muffins (just adjust baking time to 18–20 minutes) for a sweet urally gluten-free and perfect for fall! brunch addition!

Make Ahead and Storage

Storing Leftovers

Cover leftover slices in an airtight container and store them at room temperature for up to 2 days, or in the refrigerator for 4 to 5 days. The yogurt and pumpkin keep things deliciously moist, even after a day or two, making it a great make-ahead dessert that’s urally gluten-free and perfect for fall!

Freezing

This cake freezes exceptionally well. After cooling completely, wrap individual slices or the entire cake in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw at room temperature for a few hours, and you’ve got an instant taste of fall ready to enjoy.

Reheating

To refresh that just-baked magic, warm slices briefly in the microwave (about 10–15 seconds) or let them sit at room temperature for a bit. The flavors become even cozier, making your urally gluten-free and perfect for fall! dessert feel fresh-from-the-oven any time you want.

FAQs

Can I substitute the Greek yogurt for a dairy-free option?

Absolutely! Use coconut yogurt for a completely dairy-free version. It pairs beautifully with the pumpkin and spices while keeping the texture moist and tender.

Do I need to toast the pecans?

Toasting pecans is optional, but it really brings out their nutty flavor and crunch. If you have a few extra minutes, give them a quick toast in a dry skillet—your urally gluten-free and perfect for fall! cake will thank you.

Can I use pumpkin pie filling instead of pumpkin purée?

Stick with 100% pure pumpkin purée for best results. Pumpkin pie filling contains extra sugar and spices and could throw off the cake’s delicate sweetness and texture.

How do I make this recipe into muffins?

Simply divide the batter among muffin tins (lined or greased), filling about 3/4 full. Bake for 18–20 minutes, or until muffin tops are golden and a tester comes out clean.

What’s the best way to tell if the cake is done?

The top should be golden and set, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking so your urally gluten-free and perfect for fall! cake stays extra moist.

Final Thoughts

If you’re looking for a recipe that truly celebrates the coziest season, this urally gluten-free and perfect for fall! cake is a must-bake. Gather your loved ones, pour something warm, and share a slice of autumn joy. Once you try it, you’ll want to bake it all season long!