Description
A wholesome, moist, and nutty delight made with pumpkin, creamy yogurt, and maple syrup — no flour needed! Perfect for fall mornings or a cozy dessert.
Ingredients:
1 cup pumpkin puree
1/2 cup plain Greek yogurt
1/3 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1 cup pecans, chopped
Instructions:
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. (5 minutes)
In a mixing bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla until smooth. (5 minutes)
Stir in cinnamon, nutmeg, cloves, and baking soda. Mix until well combined. (3 minutes)
Fold in chopped pecans, reserving a few for topping. (2 minutes)
Pour the batter into the prepared pan, sprinkle reserved pecans on top. (2 minutes)
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. (40 minutes)
Allow to cool for at least 10 minutes before slicing and serving. (10 minutes)
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: ~210 kcal | Servings: 8 slices
#PumpkinCake #MaplePecan #FlourlessBaking #FallDesserts
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and thoroughly grease a standard 8×4-inch loaf pan. Line it with parchment paper, leaving an overhang on the long sides for easy removal. In a large bowl, vigorously whisk the pumpkin puree, Greek yogurt, maple syrup, eggs, and vanilla extract for a full 2-3 minutes until completely smooth and emulsified. In a separate small bowl, whisk the cinnamon, nutmeg, cloves, and baking soda together to ensure even distribution. Add this dry spice mix to the wet ingredients and stir until just combined. Gently fold in most of the chopped pecans. Pour the thick batter into the prepared pan, smooth the top, and sprinkle the reserved pecans. Bake on the center rack for 35-40 minutes. The cake is done when the top is firm, the edges pull away slightly, and a toothpick inserted comes out with just a few moist crumbs.
Serving Suggestions
This versatile cake is delicious warm or at room temperature. For a decadent breakfast or dessert, serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of extra maple syrup or a light dusting of powdered sugar enhances its natural sweetness. Pair it with a cup of strong coffee, chai tea, or a glass of cold milk. For a festive brunch, serve alongside fresh berries or a fruit compote to cut through the richness.
How-to Summary
To make this flourless pumpkin cake: mix wet ingredients until smooth, combine with spices and baking soda, fold in pecans, bake at 350°F for 35-40 minutes, and cool before slicing. It’s a simple, one-bowl recipe requiring no special equipment.
Frequently Asked Questions
Can I use a different type of nut? Yes, walnuts or hazelnuts make excellent substitutes for pecans. Ensure they are chopped to a similar size.
How should I store leftovers? Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Is canned pumpkin puree okay to use? Absolutely. Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Can I make this recipe dairy-free? Yes, replace the Greek yogurt with an equal amount of a thick, plain dairy-free yogurt alternative, such as coconut or almond milk yogurt.
Why did my cake sink in the middle? This is often due to underbaking or opening the oven door too early. Ensure the cake is fully set and use the toothpick test for doneness.
Common Mistakes to Avoid
Avoid overmixing the batter after adding the baking soda, as this can affect the texture. Do not substitute maple syrup with pancake syrup, as the flavor and consistency will differ significantly. Ensure your baking soda is fresh for proper rise. Do not skip lining the pan with parchment, as this moist cake can stick. Finally, resist slicing the cake while it’s hot, as it needs time to set for clean cuts.
Conclusion
This flourless pumpkin cake is a testament to simple, wholesome ingredients creating something extraordinary. Its moist, nutty, and warmly spiced character makes it a flawless treat for any autumn occasion. Easy to prepare and endlessly adaptable, it’s a recipe you’ll return to each season. Enjoy the process and the delicious, comforting results.