Description

A cozy, naturally sweetened fall dessert made with pumpkin purée, Greek yogurt, maple syrup, almond flour, and a crunchy pecan topping. This flourless cake is moist, flavorful, gluten-free, and perfect for seasonal gatherings or healthy indulgence.

Ingredients

1 cup pumpkin purée (unsweetened)

3 large eggs

1/2 cup Greek yogurt (plain, unsweetened)

1/2 cup pure maple syrup

2 tbsp coconut oil (melted)

2 cups almond flour

1 tsp baking powder (gluten-free if needed)

1 tsp cinnamon

1/2 tsp ground ginger

Pinch of salt

1/2 cup chopped pecans (plus extra for topping)

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round or square baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, and melted coconut oil until smooth and well combined.
Stir in the almond flour, baking powder, cinnamon, ground ginger, and salt. Mix until just combined.
Gently fold in the chopped pecans.
Pour the batter into the prepared pan and spread it evenly. Sprinkle extra pecans on top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy warm or chilled. Optionally, top with whipped cream or a drizzle of maple syrup.

Notes

Add dark chocolate chips for a richer dessert version.

Enhance the spice by adding a pinch of nutmeg or clove.

Swap pecans for walnuts for a different nutty flavor.

Use plant-based yogurt for a dairy-free option.

Can be baked in muffin tins for individual servings.

Stores well in the fridge for up to 5 days or in the freezer for longer storage.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 10g
Sodium: 90mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg