Flourless Pumpkin Spice Greek Yogurt Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
