Description
This Flourless Maple Pecan Pumpkin Yogurt Cake is a moist, spiced autumn treat that combines the rich flavors of pumpkin, maple syrup, and toasted pecans without any flour. It’s enhanced with warm spices like cinnamon, nutmeg, and ginger and uses Greek yogurt for added moisture and tang. Perfect for a wholesome dessert or festive breakfast option.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 3 large eggs
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
Add-ins
- 1 cup chopped pecans (reserve some for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a cake pan with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, pure maple syrup, and vanilla extract until smooth and combined.
- Add dry ingredients: Add the cinnamon, nutmeg, ginger, baking soda, baking powder, and a pinch of salt to the wet mixture. Mix thoroughly to incorporate all the spices and leavening agents evenly.
- Fold in pecans: Gently fold in the chopped pecans, reserving some to sprinkle on top of the batter later for added crunch.
- Transfer batter to pan: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Add topping pecans: Sprinkle the reserved chopped pecans evenly over the top of the batter to create a decorative and crunchy crust.
- Bake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving. This helps the cake set and makes it easier to cut.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- Make sure the yogurt is plain Greek yogurt to keep the flavors balanced.
- The cake is flourless but still moist and tender due to the yogurt and eggs.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a nut-free version, you can omit pecans or substitute with seeds like pumpkin seeds.
