Description
Soft, cozy, and full of autumn warmth — this flourless pumpkin yogurt cake is naturally gluten-free, refined-sugar-free, and irresistibly tender. Perfect for a comforting dessert or snack!
Ingredients:
1 cup pumpkin purée (not pie filling)
¾ cup plain Greek yogurt
2 large eggs
¼ cup maple syrup or honey
1½ cups almond flour
1 tsp baking powder
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C). Grease or line an 8‑inch round or loaf pan.
5 minutes
In a mixing bowl, whisk together pumpkin purée, Greek yogurt, eggs, maple syrup (or honey), and vanilla until smooth.
3 minutes
Stir in almond flour, baking powder, pumpkin pie spice, and a pinch of salt until just combined.
2 minutes
Pour the batter into the prepared pan, smoothing the top gently.
2 minutes
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and edges are lightly golden.
40 minutes
Allow the cake to cool slightly before slicing for clean pieces.
10 minutes
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 180 kcal | Servings: 10 slices
#PumpkinYogurtCake #GlutenFreeDessert #AutumnTreats #HealthyBaking
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 an 8-inch round or loaf pan, or line it with parchment paper. In a large bowl, use a hand whisk to vigorously combine the wet ingredients—pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla—until the mixture is completely smooth and uniform in color. In a separate bowl, whisk the dry ingredients: almond flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined; overmixing can lead to a dense cake. Pour the batter into the prepared pan, using the spatula to spread it evenly. Bake on the center rack for 35-45 minutes. The cake is done when the top is springy to the touch, the edges pull away slightly, and a toothpick inserted into the center comes out clean.
Serving Suggestions
This versatile cake can be enjoyed in many ways. For a simple, elegant dessert, dust the top with powdered erythritol or a light sprinkle of cinnamon. A dollop of whipped coconut cream or a scoop of vanilla bean ice cream makes it extra special. For breakfast or a snack, enjoy a slice with a smear of almond butter or a side of fresh berries. It pairs wonderfully with a cup of coffee, chai tea, or hot apple cider.
How-to Summary
To make this flourless pumpkin yogurt cake: mix wet ingredients, fold in dry ingredients, bake at 350°F until set, and cool before slicing. The key is gentle mixing and accurate baking time.
Frequently Asked Questions
Can I use a different flour?
Almond flour is essential for structure and moisture in this gluten-free recipe. Substitutes like coconut flour will drastically alter the liquid ratio and are not recommended.
My cake is too wet in the middle. What happened?
This is usually due to underbaking, inaccurate oven temperature, or using pumpkin pie filling instead of pure purée. Always use pure pumpkin purée and test for doneness with a toothpick.
How should I store leftovers?
Store cooled cake in an airtight container in the refrigerator for up to 5 days. It can also be wrapped tightly and frozen for up to 2 months.
Can I make this dairy-free?
Yes. Substitute the Greek yogurt with an equal amount of a thick, plain dairy-free yogurt, such as coconut or almond milk yogurt.
Is the maple syrup necessary for sweetness?
The maple syrup provides necessary moisture and mild sweetness. You can use honey or a sugar-free maple syrup alternative, but the flavor profile will change slightly.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: This contains added sugars and spices and will throw off the recipe’s balance. Always use 100% pure pumpkin purée.
- Overmixing the Batter: Stir until the dry ingredients are just incorporated. Overmixing can deflate the batter and make the cake tough.
- Not Letting it Cool: Slicing the cake while it’s too warm will cause it to crumble. Allow it to cool in the pan for at least 15-20 minutes.
- Incorrect Pan Size: Using a larger pan will result in a thin, over-baked cake. Using a smaller pan may cause the center to remain undercooked.
Conclusion
This flourless pumpkin yogurt cake is a testament to how simple, wholesome ingredients can create something truly delightful. It successfully delivers the cozy essence of autumn in a form that is naturally gluten-free, refined-sugar-free, and wonderfully moist. Whether you’re catering to specific dietary needs or simply seeking a healthier treat, this cake is a reliable, delicious choice that promises to become a seasonal favorite. Enjoy the process of baking it and the warmth it brings to your table.