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Flourless Pumpkin Spice Greek Yogurt Cake served on a plate with autumn decorations

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
Cook Time 30 minutes
Total Time 40 minutes
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.