Name: urally gluten-free and perfect for fall! Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 3 large eggs; 1/2 cup Greek yogurt; 1/2 cup maple syrup; 2 tbsp coconut oil; 2 cups almond flour; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp ground ginger; Pinch of salt; 1/2 cup chopped pecans

If you’re dreaming of an autumn treat that feels like a huge, cozy sweater for your taste buds, let me tell you about this Cozy Flourless Maple Pecan Pumpkin Yogurt Cake. It’s urally gluten-free and perfect for fall! With its moist, just-sweet-enough crumb, swirl of earthy spices, and pops of crunchy pecans, this cake is the ultimate comfort dessert. Maple syrup brings a gentle sweetness, Greek yogurt adds tang, and pumpkin makes every bite unbelievably tender. Pretty much all the best things about fall, in one cake pan!

urally gluten-free and perfect for fall! Recipe - Recipe Image

Ingredients You’ll Need

Here’s everything you need for this simple, knockout cake. No oddball ingredients—just pantry staples that transform into the warmest, most inviting flavors. Every single one plays a key role in making this urally gluten-free and perfect for fall!

Pumpkin purée: Gives the cake an ultra-moist crumb and signature autumn taste; use pure pumpkin, not pumpkin pie filling.
Eggs: Act as the main binder, keeping your cake moist and fluffy even without traditional flour.
Greek yogurt: Adds creaminess, tender texture, and a slight tang that balances the sweetness.
Maple syrup: Naturally sweetens and enhances the cozy fall vibes; pure maple works best for depth of flavor.
Coconut oil: Brings a subtle richness, keeping your cake super moist and dairy-light.
Almond flour: The star of urally gluten-free and perfect for fall! Provides body, a delicate nutty flavor, and a lovely softness.
Baking powder: Lifts the cake, making it light and never dense.
Cinnamon: Fills your kitchen with a wonderful autumn aroma, highlighting the pumpkin and maple notes.
Ground ginger: Adds a warm, subtle zing that makes the flavor pop.
Salt: Just a pinch ensures every other flavor shines brightly.
Chopped pecans: For a delightful crunch and the perfect toasty accent.

How to Make urally gluten-free and perfect for fall!

Step 1: Prep Your Pan and Oven

First things first: set your oven to 350°F (175°C) to get that warm autumn air going, and line a 9-inch cake pan with parchment or a light spray of cooking oil. This will make it super easy to release the cake later, keeping every slice intact and beautiful. Prepping now means you can jump from batter to baking in no time!

Step 2: Whisk the Wet Ingredients

In a big mixing bowl, combine your pumpkin purée, eggs, Greek yogurt, maple syrup, and coconut oil. Whisk everything together until it’s smooth, creamy, and totally blended—think of this as the flavor base for your urally gluten-free and perfect for fall! The richness from the yogurt and eggs combines with that earthy pumpkin, laying the foundation for a moist, luscious crumb.

Step 3: Add the Dry Ingredients

Now, sprinkle in your almond flour, baking powder, cinnamon, ground ginger, and that little pinch of salt. Switch from whisk to spatula and fold everything in gently, just until no dry bits remain. Almond flour keeps things urally gluten-free and perfect for fall! You’ll see your batter get thick, creamy, and flecked with inviting spice right away.

Step 4: Fold in the Pecans

Time for the best crunch factor! Gently stir in your chopped pecans. They’ll give every bite a wonderful contrast of soft and crisp, plus a sweet, nutty flavor that’s urally gluten-free and perfect for fall!

Step 5: Pour and Top

Pour that gorgeous batter into your prepared pan, smoothing the top. Sprinkle it with extra pecans if you want even more crunchy magic. These will toast up deliciously and look so festive once baked.

Step 6: Bake

Slide your cake into the oven for 35 to 40 minutes. Check that it’s golden and your kitchen smells like a cozy log cabin. A toothpick poked in the center should come out clean or with just a crumb or two—no wet batter.

Step 7: Cool and Slice

Let the cake cool in the pan for at least 15 minutes—it’s worth the wait for easy slicing! Once it’s cooled to the touch, transfer to a rack. Slice up, serve, and enjoy all that urally gluten-free and perfect for fall! flavor in every bite.

How to Serve urally gluten-free and perfect for fall!

Garnishes

Amp up that inviting look with an extra sprinkle of chopped pecans, a dusting of cinnamon, or even a swirl of maple yogurt on top. Each adds a lovely touch—and reminds everyone that this cake is urally gluten-free and perfect for fall! For a bit more sparkle, try a drizzle of extra maple syrup right before serving.

Side Dishes

Pair it with fresh apple slices, hot mulled cider, or a piping mug of chai tea. A cloud of whipped cream or vanilla yogurt on the side makes this urally gluten-free and perfect for fall! feel like a full-on harvest celebration.

Creative Ways to Present

Serve individual slices with tiny scoops of cinnamon ice cream, cut the cake into bite-size cubes for an autumn dessert board, or bake the batter in muffin tins for easy grab-and-go treats. However you present it, it’ll shine as a centerpiece that’s urally gluten-free and perfect for fall!

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps beautifully for up to 3 days! Store slices in an airtight container at room temperature or refrigerate if your kitchen is on the warm side. This urally gluten-free and perfect for fall! cake stays moist and flavorful, so you can keep enjoying it all week.

Freezing

Wrap slices or the whole cake tightly in plastic wrap and place in a freezer-safe bag or container. Pop in the freezer for up to 2 months! Thaw overnight in the fridge for best results—no one will guess it wasn’t just baked. The cake’s urally gluten-free and perfect for fall! texture stands up beautifully, even after freezing.

Reheating

If you love warm cake, reheat individual slices in the microwave for 10 to 15 seconds, or in a low oven until just heated through. The flavors and texture of this urally gluten-free and perfect for fall! treat turn extra comforting when gently warmed.

FAQs

Can I make this without eggs?

Absolutely! For a vegan version, try using flax eggs or a commercial egg replacer. The cake will still hold together nicely and remain urally gluten-free and perfect for fall!

What can I use instead of almond flour?

While almond flour creates the signature moist crumb, you can swap in hazelnut meal or a blend of oat and coconut flour for a similar urally gluten-free and perfect for fall! effect. Just be aware the texture may vary a little.

Can I leave out the pecans?

Yes! Feel free to skip the pecans or substitute with walnuts or pumpkin seeds. Nut-free? Try adding sunflower seeds or just enjoy as-is for pure urally gluten-free and perfect for fall! coziness.

Can I make this cake dairy-free?

Totally! Use a dairy-free yogurt, like coconut or almond-based, and keep the rest of the recipe the same. The result is still urally gluten-free and perfect for fall! and just as delicious.

Is it possible to bake as muffins?

Yes, the batter bakes perfectly as muffins—just scoop into lined muffin tins and bake for about 18 to 20 minutes. It’s the easiest way to share urally gluten-free and perfect for fall! happiness with a crowd.

Final Thoughts

If you crave a cozy, simple cake that celebrates everything you love about autumn, this flourless maple pecan pumpkin yogurt cake is calling your name. I can’t wait for you to experience just how urally gluten-free and perfect for fall! this dessert truly is—grab your whisk and share it with someone you love!