Description
This Flourless Pumpkin Yogurt Cake is the ultimate autumn indulgence—moist, protein-rich, and naturally gluten-free. Made with pumpkin puree, creamy Greek yogurt, almond flour, and warming spices, it’s a nutritious yet decadent treat that captures the essence of fall. Perfect as a guilt-free breakfast, elegant holiday dessert, or cozy afternoon snack.
Ingredients
Essential Foundation Ingredients
1½ cups (360g) pumpkin puree (fresh or canned)
1 cup (240g) plain Greek yogurt (full-fat preferred)
3 large eggs (room temperature)
1½ cups (150g) almond flour (blanched, finely ground)
½ cup (100g) coconut sugar
¼ cup (60ml) pure maple syrup (Grade A dark amber)
¼ cup (60ml) melted coconut oil (virgin unrefined)
2 teaspoons pure vanilla extract
1½ teaspoons ground cinnamon (Ceylon preferred)
1 teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg (freshly grated)
¼ teaspoon ground allspice
Optional Enhancements
1 tablespoon orange zest
¼ cup chopped toasted pecans
¼ cup mini dark chocolate chips (70% cacao)
2 tablespoons pumpkin seeds
Instructions
Prep – Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with coconut oil and line the bottom with parchment paper.
Dry Ingredients – In a bowl, whisk together almond flour, coconut sugar, cinnamon, baking soda, salt, ginger, nutmeg, and allspice. Sift for smooth texture. Add nuts or seeds if using.
Wet Ingredients – In a separate bowl, whisk eggs for 2–3 minutes until pale. Add pumpkin puree and yogurt, whisk until smooth. Mix in maple syrup, coconut oil, vanilla, and optional orange zest.
Combine – Fold wet mixture into dry ingredients with a spatula until just combined. Fold in chocolate chips if using.
Bake – Pour batter into prepared pan, smooth top, and tap pan to release air bubbles. Bake 50–55 minutes, until toothpick inserted comes out with a few moist crumbs. Internal temperature should be 200–205°F (93–96°C).
Cool – Let cake cool 20 minutes in the pan. Remove springform sides and cool completely on wire rack before slicing. Flavor improves after resting 4–6 hours.
Notes
Use thick Greek yogurt (strain if watery).
For dairy-free option, substitute plant-based yogurt.
Avoid overmixing to keep the cake tender.
Store covered: 3 days at room temp, 1 week refrigerated, or freeze slices up to 3 months.
Flavor develops even more after 24 hours.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 16g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 70mg
Keywords: flourless pumpkin cake, yogurt cake, gluten-free fall dessert, healthy pumpkin cake, autumn baking