Flourless Pumpkin Spice Greek Yogurt Cake Recipe

Introduction

This Flourless Pumpkin Spice Greek Yogurt Cake is a moist and flavorful treat perfect for fall gatherings or anytime you crave cozy spices and comforting pumpkin. Made without flour, it combines pumpkin puree and creamy Greek yogurt with warm spices for a deliciously dense yet tender cake everyone will love.

Ingredients

• 1 cup (240 g) pumpkin puree (canned or fresh, unsweetened)
• 1 cup (240 g) Greek yogurt (plain, full-fat or non-dairy for vegan)
• 3/4 cup (150 g) brown sugar (or coconut sugar)
• 3 large eggs (room temperature)
• 1 tsp vanilla extract (pure)
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, mix together the pumpkin puree and Greek yogurt until smooth and creamy. Add the brown sugar, eggs, and vanilla extract, whisking until the mixture is lump-free and velvety.
3. Step 3: In a separate bowl, whisk together the baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold this spice blend into the wet mixture, stirring gently to combine without overmixing.
4. Step 4: Pour the thick batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or garnishing.

Tips & Variations

• Use room temperature ingredients for a smoother batter and even baking.
• Try adding a tablespoon of olive oil or melted coconut oil for extra moisture.
• Swap pumpkin puree with sweet potato puree for a different but delicious twist.
• Fold in chocolate chips or chopped walnuts to add texture and richness.
• Top with powdered sugar, maple syrup, whipped cream, or vanilla ice cream for extra indulgence.

Storage

Store leftover cake in an airtight container in the refrigerator for up to five days. Flavors will deepen overnight, making each slice more delicious. You can freeze individual slices wrapped tightly in plastic wrap for up to three months. Thaw in the refrigerator before enjoying to maintain moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Yes, you can substitute Greek yogurt with regular plain yogurt or non-dairy alternatives like almond or coconut yogurt. Make sure it is plain and unsweetened to preserve the cake’s flavor and texture.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also spring back slightly when gently pressed on top.

Flourless Pumpkin Spice Greek Yogurt Cake Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

A moist and flavorful flourless pumpkin spice cake made with Greek yogurt, packed with warm fall spices and natural sweetness. This cake is easy to prepare, gluten-free by nature, and perfect for cozy gatherings or as a comforting dessert throughout the fall season.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (240 g) pumpkin puree (canned or fresh, unsweetened)
• 1 cup (240 g) plain Greek yogurt (full-fat or non-dairy alternative)
• 3 large eggs (room temperature)
• 1/2 cup maple syrup (or 3/4 cup for sweeter cake)
• 1 tsp vanilla extract (pure)

Dry Ingredients

• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice (or mix of ground cinnamon, nutmeg, ginger, and salt totaling 2 tsp)
• 1/2 tsp salt

Optional Add-ins

• 1/2 cup chopped walnuts
• Powdered sugar for dusting
• Maple syrup, whipped cream, or vanilla ice cream for serving

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper to ensure the cake can be removed easily once baked.
2. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Whisk until smooth, creating a creamy, velvety mixture with no lumps.
3. Mix Dry Ingredients: In a separate bowl, whisk together baking soda, baking powder, pumpkin pie spice, and salt to create your spice and leavening blend.
4. Combine Ingredients: Gradually add the dry mixture into the wet mixture, folding gently until just combined. Avoid overmixing to keep a light texture. If using, fold in chopped walnuts now.
5. Pour Batter and Bake: Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool the Cake: Remove from oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
7. Serve and Garnish: Once cooled, dust with powdered sugar or drizzle with maple syrup. Optionally add whipped cream or a scoop of vanilla ice cream. Serve at room temperature and enjoy with a warm beverage for the best experience.
8. Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days or wrap slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving again.

Notes

• Make sure all ingredients are at room temperature for even baking and better texture.
• Don’t skip the cooling step to ensure clean slicing and proper cake set.
• Use fresh, quality spices to enhance the flavor.
• Adjust sweetness by increasing maple syrup or sugar if desired.
• Optional add-ins like chocolate chips or nuts can add texture and flavor variations.
• For a vegan version, substitute eggs and yogurt with appropriate plant-based alternatives.
• Check doneness using a toothpick; it should come out clean or with a few moist crumbs.

Keywords: pumpkin spice cake, flourless cake, Greek yogurt cake, gluten free dessert, fall dessert, pumpkin recipe