Description
A cozy flourless pumpkin cake made with Greek yogurt, maple syrup, and pecans. Naturally gluten-free and perfect for fall!
Ingredients
Pumpkin Cake:
- 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
Instructions
- Preheat oven to 350°F (175°C) and line a 9-inch cake pan. Whisk together pumpkin, eggs, yogurt, maple syrup, and coconut oil.
- Fold in almond flour, baking powder, cinnamon, ginger, and salt. Stir in pecans.
- Pour into pan, top with extra pecans.
- Bake 35–40 minutes until golden.
- Cool before slicing.
Notes
- For extra flavor, toast pecans before adding.
- Swap Greek yogurt with coconut yogurt for dairy-free.
- Can be baked as muffins (18–20 min).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 10g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
