Description
A moist and flavorful cake made with pumpkin, pecans, and yogurt, free of flour.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup plain yogurt
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, maple syrup, yogurt, melted coconut oil, eggs, and vanilla extract until well combined.
- Add baking soda, salt, pumpkin pie spice, and mix well.
- Fold in chopped pecans.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This cake can be served warm or cold.
- Top with whipped cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Flourless Maple Pecan Pumpkin Yogurt Cake, gluten free cake, pumpkin dessert