Delectable Flourless Pumpkin Yogurt Cake Recipe
Soft, cozy flourless pumpkin yogurt cake—gluten‑free, refined‑sugar‑free, and loaded with autumn warmth and tender texture from real pumpkin, Greek yogurt, and almond flour.
- Prep Time: PT10M
- Cook Time: PT40M
- Total Time: PT50M
- Yield: 10 servings
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pumpkin Yogurt Cake:
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup plain Greek yogurt
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 ½ cups almond flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease or line an 8‑inch pan. Whisk together pumpkin purée, yogurt, eggs, sweetener, and vanilla.
- Stir in almond flour, baking powder, spice, and salt until just combined.
- Pour into pan and bake 35‑45 minutes, until set.
- Cool slightly before slicing.
Notes
- Use canned pumpkin purée for best texture.
- Don’t overmix—stir just to combine.
- Store in fridge up to 4 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
