Description
This Flourless Pumpkin Yogurt Cake is a cozy, moist, and warmly spiced treat perfect for fall. Made with almond flour, Greek yogurt, and natural sweeteners, it’s a gluten-free and nourishing option ideal for breakfast, snack, or dessert.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan. Line with parchment paper for easy removal.
- In a medium bowl, whisk together the pumpkin purée, Greek yogurt, eggs, maple syrup (or honey), and vanilla until smooth.
- Stir in the almond flour, baking powder, pumpkin spice, and a pinch of salt until a thick batter forms.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely before slicing and serving.
Notes
Store in an airtight container in the fridge for up to 5 days.
To reheat, microwave a slice for 15–20 seconds.
Freezes well when sliced and stored individually.
Add-ins like dark chocolate chips or chopped walnuts can be used for variety.
Use coconut yogurt for a dairy-free version.
Do not use pumpkin pie filling, as it contains added sugar and spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 8g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
