Description
Warm, cozy, and wholesome—this fall-inspired cake is made with pumpkin purée, creamy Greek yogurt, and sweet maple syrup, topped with crunchy pecans. Naturally gluten-free and flourless.
Ingredients
- 1 cup pumpkin purée (unsweetened)
- 3 large eggs
- ½ cup Greek yogurt (plain, unsweetened)
- ½ cup pure maple syrup
- 2 tbsp coconut oil (melted)
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- 1 tsp cinnamon
- ½ tsp ground ginger
- Pinch of salt
- ½ cup chopped pecans (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together pumpkin purée, eggs, Greek yogurt, maple syrup, and melted coconut oil until smooth.
- Stir in almond flour, baking powder, cinnamon, ginger, and salt. Mix until just combined, then fold in the chopped pecans.
- Pour batter into the prepared pan and smooth the top. Sprinkle extra pecans on top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
Drizzle with extra maple syrup before serving. Store leftovers in the fridge up to 4 days. Delicious chilled or slightly warmed.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American