Flourless Pumpkin Spice Greek Yogurt Cake

why make this recipe

Flourless Pumpkin Spice Greek Yogurt Cake is a delightful treat that combines the flavors of fall with a healthy twist. Made with pumpkin puree and Greek yogurt, this cake is moist and full of flavor without any flour. It’s perfect for those looking for a gluten-free dessert or a healthier option. Plus, it’s easy to make and can be enjoyed for breakfast, a snack, or dessert!

how to make Flourless Pumpkin Spice Greek Yogurt Cake

Ingredients:

• 1 cup pumpkin puree
• 1 cup plain Greek yogurt
• 3 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract.
3. In another bowl, whisk together baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in chopped walnuts if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Flourless Pumpkin Spice Greek Yogurt Cake

You can serve this cake plain or add a dollop of whipped cream on top for extra flavor. It pairs well with a warm cup of tea or coffee. It’s also great as a breakfast option or a snack any time of day.

how to store Flourless Pumpkin Spice Greek Yogurt Cake

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze it for up to three months. Just make sure to wrap it well before freezing.

tips to make Flourless Pumpkin Spice Greek Yogurt Cake

• Ensure the ingredients are at room temperature for better mixing.
• Use fresh pumpkin puree for a richer flavor, or canned puree works just fine.
• Adjust the sweetness by adding more or less maple syrup to suit your taste.
• If you don’t like walnuts, you can skip them or replace them with another nut.

variation

You can customize this cake by adding chocolate chips or dried fruit. For a different spice flavor, try using cinnamon or nutmeg instead of pumpkin pie spice.

FAQs

Can I use other types of yogurt?
Yes, you can use other yogurt types, but Greek yogurt gives the best texture and flavor.

Is this cake gluten-free?
Yes, this cake is gluten-free since it doesn’t use any flour.

Can I replace maple syrup with sugar?
You can use sugar, but the cake may be less moist. If you use sugar, start with less and adjust to taste.

Flourless Pumpkin Spice Greek Yogurt Cake

A delightful gluten-free cake that combines pumpkin puree and Greek yogurt for a moist, flavorful treat perfect any time of day.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup pumpkin puree Use fresh or canned pumpkin puree.
• 1 cup plain Greek yogurt Greek yogurt provides the best texture and flavor.
• 3 large eggs
• 1/2 cup maple syrup Adjust sweetness to taste.
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice Can substitute with cinnamon or nutmeg.
• 1/2 tsp salt
• 1/2 cup chopped walnuts Optional, can be omitted or replaced.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract.
3. In another bowl, whisk together baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in chopped walnuts if using.
6. Pour the batter into the prepared cake pan and smooth the top.

Baking

1. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can serve this cake plain or add a dollop of whipped cream. Pairs well with tea or coffee. Store in an airtight container at room temperature for up to three days, refrigerate for a week, or freeze for up to three months.