urally gluten-free and perfect for fall! Recipe
A delightful and cozy flourless pumpkin cake that combines the flavors of Greek yogurt, maple syrup, and pecans. This gluten-free dessert is a perfect treat for the fall season.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake:
- 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
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a 9-inch cake pan.
- Mix wet ingredients: Whisk together pumpkin, eggs, yogurt, maple syrup, and coconut oil.
- Add dry ingredients: Fold in almond flour, baking powder, cinnamon, ginger, and salt.
- Incorporate pecans: Stir in chopped pecans.
- Bake: Pour batter into the pan, top with extra pecans, and bake for 35–40 minutes until golden.
- Cool and serve: Allow the cake to cool before slicing.
Notes
- For enhanced flavor, consider toasting the pecans before adding them to the batter.
- For a dairy-free option, swap Greek yogurt with coconut yogurt.
- This batter can also be used for muffins, with a baking time of 18–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 10g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
