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Flourless Pumpkin Spice Greek Yogurt Cake

Flourless Pumpkin Spice Greek Yogurt Cake

This Flourless Pumpkin Spice Greek Yogurt Cake is a moist and flavorful treat that's easy to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 190 kcal

Equipment

  • 8-inch round or square cake pan
  • wire rack
  • medium bowl
  • large bowl

Ingredients
  

For the Cake

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup plain Greek yogurt full‑fat or 2%
  • 3 large eggs
  • ½ cup maple syrup or honey
  • 2 teaspoons pumpkin pie spice blend of cinnamon, nutmeg, ginger & cloves
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup chopped pecans or walnuts optional for topping

For the Frosting

  • ½ cup plain Greek yogurt full‑fat or 2%
  • 4 oz cream cheese softened
  • 2–3 tablespoons maple syrup or honey adjust to taste
  • 1 teaspoon vanilla extract
  • a pinch ground cinnamon optional

Garnish

  • light dusting of cinnamon or pumpkin pie spice
  • extra chopped pecans or walnuts optional

Instructions
 

Directions

  • Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper for easy removal.
  • In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until smooth and creamy.
  • Sprinkle in the pumpkin pie spice, baking soda, and salt; stir gently until just combined.
  • Pour the batter into the prepared pan and smooth the top. If using, sprinkle chopped pecans or walnuts evenly over the surface.
  • Bake for 35–40 minutes, until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
  • For the frosting: In a medium bowl, beat together Greek yogurt and softened cream cheese until smooth. Add maple syrup (or honey), vanilla extract, and pinch of cinnamon; mix until creamy.
  • Chill the frosting for 15–20 minutes to thicken slightly, then spread evenly over the cooled cake.
  • Dust with cinnamon or pumpkin spice and add extra chopped nuts if desired before serving.

Notes

This cake is gluten-free and perfect for fall gatherings.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 160mgPotassium: 250mgFiber: 2gSugar: 12gVitamin A: 425IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword fall recipe, Flourless Cake, Greek Yogurt Cake, Healthy Dessert, Pumpkin Cake
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