Flourless Pumpkin Spice Greek Yogurt Cake Recipe

Introduction

This Flourless Pumpkin Spice Greek Yogurt Cake is a moist and flavorful treat perfect for fall or any time you crave a cozy spice dessert. Made without flour, this cake combines pumpkin puree and Greek yogurt for a tender texture that’s naturally gluten-free. It’s simple to prepare and delivers comforting autumnal flavors with every bite.

Ingredients

• 1 cup pumpkin puree
• 1 cup plain Greek yogurt
• 3 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Step 2: In a large mixing bowl, combine pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
3. Step 3: In another bowl, whisk together baking soda, baking powder, pumpkin pie spice, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
5. Step 5: Fold in chopped walnuts if using them for added texture and flavor.
6. Step 6: Pour the batter into the prepared cake pan and smooth the top evenly.
7. Step 7: Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a sweeter cake, increase the maple syrup to 3/4 cup.
• Swap walnuts for pecans or omit nuts entirely for a nut-free version.
• Add a handful of chocolate chips or dried cranberries to the batter for extra bursts of flavor.
• Serve with whipped cream or dust with powdered sugar to enhance sweetness and presentation.

Storage

Store the cake covered in the refrigerator for up to 5 days. To reheat, warm slices briefly in the microwave or enjoy cold. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake gluten-free?

Yes, this cake contains no flour, making it naturally gluten-free. Just be sure to check your baking powder and spices are certified gluten-free if necessary.

Can I use canned pumpkin for the puree?

Absolutely. Canned pumpkin puree works perfectly and is convenient if fresh pumpkin isn’t available.

Flourless Pumpkin Spice Greek Yogurt Cake Recipe

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★★★★★

4.4 from 135 reviews

This Flourless Pumpkin Spice Greek Yogurt Cake is a moist, flavorful fall dessert that combines the natural sweetness of pumpkin puree and maple syrup with the creamy tang of Greek yogurt. It’s a gluten-free, wholesome treat perfect for cozy autumn gatherings or a healthy everyday dessert.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 1 cup pumpkin puree
• 1 cup plain Greek yogurt
• 3 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract

Dry Ingredients

• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Optional

• 1/2 cup chopped walnuts

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking and ensure easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, plain Greek yogurt, eggs, maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
5. Add Walnuts (Optional): Fold in the chopped walnuts gently if using, to add texture and a nutty flavor to the cake.
6. Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking. Bake for 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps it set and makes slicing easier.

Notes

• For a sweeter cake, increase the maple syrup to 3/4 cup.
• This cake can be stored in the refrigerator for up to 5 days, tightly covered to maintain freshness.
• Serve with whipped cream or a dusting of powdered sugar for an extra touch of sweetness and decoration.

Keywords: Pumpkin spice cake, flourless cake, Greek yogurt cake, gluten free dessert, pumpkin dessert, healthy fall dessert