Description
This Flourless Maple Pecan Pumpkin Ginger Cake is the ultimate autumn indulgence—moist, protein-rich, naturally gluten-free, and bursting with warming spices. Made with pumpkin puree, Greek yogurt, toasted pecans, pure maple syrup, and crystallized ginger, it’s a sophisticated dessert that doubles as a healthy breakfast or elegant holiday treat.
Ingredients
Essential Foundation Ingredients
1¾ cups (420g) fresh pumpkin puree (roasted sugar pumpkins preferred)
1 cup (240g) thick plain Greek yogurt (full-fat)
3 large eggs (room temperature)
1¾ cups (175g) blanched almond flour (superfine)
⅔ cup (160ml) pure Grade A dark amber maple syrup
¼ cup (50g) coconut sugar
⅓ cup (80ml) melted coconut oil
2 teaspoons pure vanilla extract
1 tablespoon fresh ginger, finely grated
¼ cup (40g) crystallized ginger, finely chopped
1 cup (100g) toasted pecan halves (½ cup reserved for garnish, remainder chopped)
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon fine sea salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
Premium Flavor Enhancers
1 tablespoon orange zest
2 tablespoons bourbon or dark rum (optional)
1 teaspoon maple extract
¼ teaspoon ground cardamom
2 tablespoons pumpkin seeds (pepitas)
Elegant Finishing Options
Maple cream cheese frosting with Greek yogurt
Salted caramel drizzle made with coconut cream
Bourbon-spiked whipped cream
Candied ginger pieces and toasted pecans
Maple glaze with crystallized ginger
Instructions
Prep (25 min) – Preheat oven to 350°F (175°C). Grease 9-inch springform pan with coconut oil and line bottom with parchment paper. Roast pumpkin if using fresh and toast pecans. Bring refrigerated ingredients to room temperature.
Dry Ingredients (12 min) – Whisk almond flour, coconut sugar, cinnamon, baking soda, salt, nutmeg, allspice, and cloves. Sift for smooth texture. Toss in chopped pecans and crystallized ginger.
Wet Ingredients (15 min) – Whisk eggs 3–4 min until pale. Add pumpkin puree, Greek yogurt, maple syrup, coconut oil, vanilla, fresh ginger, orange zest, and bourbon if using. Whisk until smooth.
Combine Batter (10 min) – Fold wet ingredients into dry ingredients gently until just combined. Batter should be thick but pourable.
Bake (52–58 min) – Pour batter into pan. Arrange reserved pecans on top. Bake until toothpick comes out with a few moist crumbs. Internal temp 200–205°F (93–96°C).
Cool (90 min) – Cool 25 min in pan, then remove sides and transfer to wire rack. Best flavor after 6–8 hours.
Notes
Use thick Greek yogurt and strain if watery.
Avoid overmixing to maintain tender texture.
Store covered: 4 days at room temp, 1 week refrigerated, or freeze slices up to 3 months.
Flavor improves after 24–48 hours.
- Prep Time: 25 minutes
- Cook Time: 58 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving, 1/12 cake
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 70g
Keywords: flourless pumpkin cake, maple pecan cake, gluten-free autumn dessert, healthy pumpkin ginger cake