Name: Flourless Pumpkin Yogurt Cake (Gluten-Free & Nourishing)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin purée (not pumpkin pie filling); 3/4 cup plain Greek yogurt; 2 large eggs; 1/2 cup maple syrup or honey; 2 cups almond flour; 1 1/2 tsp baking powder; 1 tsp pumpkin spice (or cinnamon + nutmeg + ginger mix); 1 tsp vanilla extract; Pinch of salt

This Flourless Pumpkin Yogurt Cake is everything I crave when fall hits—soft, warmly spiced, and full of that comforting pumpkin flavor. Made without flour, this cake leans on creamy Greek yogurt and nutrient-rich almond flour, making it naturally gluten-free and free of refined sugars. It’s simple to prepare, and I love enjoying it as a cozy afternoon snack, a healthier dessert, or even a grab-and-go breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin purée (not pumpkin pie filling)

3/4 cup plain Greek yogurt

2 large eggs

1/2 cup maple syrup or honey

1 1/2 tsp baking powder

2 cups almond flour

1 tsp pumpkin spice (or cinnamon + nutmeg + ginger mix)

1 tsp vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan, lining it with parchment paper for easy removal.

In a medium bowl, I whisk together the pumpkin purée, Greek yogurt, eggs, maple syrup (or honey), and vanilla until the mixture is smooth.

I stir in the almond flour, baking powder, pumpkin spice, and a pinch of salt, mixing until everything is fully combined into a thick batter.

Then I pour the batter into the prepared pan, smoothing out the top with a spatula.

I bake it for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.

After removing the cake from the oven, I let it cool completely before slicing. Sometimes I enjoy it plain, but other times I add a sprinkle of cinnamon or a spoonful of yogurt on top.

Servings and timing

This cake makes 10 servings, with each slice coming in at around 190 calories. It takes just 10 minutes to prep and 40 minutes to bake, so I have a delicious treat ready in under an hour—perfect for last-minute cravings or spontaneous fall baking.

Variations

When I want to change things up, I sometimes fold in a handful of dark chocolate chips or chopped walnuts for extra texture. If I’m out of maple syrup or honey, a mashed ripe banana can work in a pinch, though it changes the flavor slightly. For a dairy-free version, I’ve successfully swapped in coconut yogurt instead of Greek yogurt.

Storage/Reheating

I usually store this cake in an airtight container in the fridge, where it keeps well for up to 5 days. If I want to enjoy a warm slice, I just pop it in the microwave for about 15–20 seconds. It also freezes beautifully—just slice and freeze in individual portions so I can defrost only what I need.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, I stick with plain pumpkin purée because pie filling has added sugar and spices that can throw off the balance of the recipe.

Can I make this cake dairy-free?

Yes, I’ve had success using coconut yogurt in place of Greek yogurt. Just make sure it’s unsweetened to keep the cake balanced.

What can I use instead of almond flour?

Almond flour gives this cake its soft, moist texture, so I don’t recommend swapping it for regular flour. However, finely ground oat flour could work in a pinch, though the texture will change.

Is this cake suitable for kids?

Absolutely. Since it’s made with whole ingredients and no refined sugar, I feel good about serving it to kids as a snack or even breakfast.

Can I add a glaze or frosting?

Yes, when I want to dress it up, I mix a quick glaze with powdered sugar and a splash of milk or orange juice. For a healthier option, a drizzle of almond butter works great too.

Conclusion

This Flourless Pumpkin Yogurt Cake has become one of my favorite go-to recipes for fall. It’s simple, nourishing, and full of warm seasonal flavor. Whether I’m baking for guests or just for myself, it always hits the spot—cozy, satisfying, and guilt-free.

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