Description
This Flourless Maple Pecan Pumpkin Yogurt Cake is a moist and flavorful autumn-inspired dessert that combines the natural sweetness of pumpkin and pure maple syrup with the richness of Greek yogurt and pecans. It’s a perfect gluten-free treat that’s easy to prepare and bakes into a tender, spiced cake with a delightful nutty crunch on top.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 3 large eggs
- 1/2 cup pure maple syrup
- 1 cup chopped pecans (divided)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cake pan with parchment paper to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, pure maple syrup, and vanilla extract until smooth and fully incorporated.
- Add Spices and Leavening Agents: Stir in the cinnamon, nutmeg, ginger, baking soda, baking powder, and a pinch of salt. Mix well to evenly distribute the spices and leavening.
- Incorporate Pecans: Fold in most of the chopped pecans into the batter, reserving a small amount for topping the cake before baking.
- Transfer to Pan: Pour the batter into the prepared cake pan and use a spatula to smooth the surface evenly.
- Add Topping: Sprinkle the reserved chopped pecans evenly over the top of the batter to add a crunchy texture once baked.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving to ensure it holds its shape and the flavors settle.
Notes
- You can substitute Greek yogurt with a dairy-free yogurt for a lactose-free version.
- Make sure to use pure maple syrup for the best natural sweetness and flavor.
- For extra moisture, consider adding a tablespoon of olive oil or melted coconut oil to the batter.
- This cake keeps well stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- To toast pecans for added flavor, spread them on a baking sheet and toast at 350°F for 5-7 minutes before chopping.
