Flourless Pumpkin Spice Greek Yogurt Cake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Add Walnuts (Optional): Fold in the chopped walnuts gently if using, to add texture and a nutty flavor to the cake.
- 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.
- 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
