Description
A moist and flavorful cake made with pumpkin puree and Greek yogurt, enhanced with warm autumn spices.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract. Stir until smooth.
- In another bowl, whisk together the baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Consider toasting walnuts for enhanced flavor. Pair with whipped cream or a simple maple glaze for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: pumpkin cake, flourless cake, Greek yogurt, fall dessert, gluten-free recipe
