Description
This Flourless Maple Pecan Pumpkin Yogurt Cake is a moist and flavorful dessert perfect for fall. Made without flour, it combines pumpkin puree, Greek yogurt, and ground pecans to create a dense yet tender cake sweetened naturally with pure maple syrup and spiced with warm cinnamon, nutmeg, and ginger. Topped with crunchy chopped pecans, it’s a gluten-free and vegetarian-friendly treat that pairs beautifully with a drizzle of warm maple syrup.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups finely ground pecans
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Topping
- 1/3 cup chopped pecans for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, plain Greek yogurt, eggs, pure maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, stir together the finely ground pecans, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly mixed.
- Fold dry into wet: Gently fold the dry ingredients into the wet ingredients until fully incorporated and the batter is homogeneous without overmixing.
- Transfer batter and add topping: Pour the batter into the prepared cake pan and smooth the top with a spatula. Evenly sprinkle the chopped pecans over the surface of the batter to add texture and flavor.
- Bake the cake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean, indicating the cake is done.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing.
- Serve: Slice the cake and serve as is, or for an extra touch of sweetness, drizzle warm maple syrup over each slice before serving.
Notes
- For extra maple flavor, drizzle warm maple syrup over each slice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Almond flour can be substituted for ground pecans if desired to vary the nut flavor.
