This vegan Maple Pecan Pumpkin Yogurt Cake is a healthy twist on a seasonal favorite that’s moist, rich, and full of fall flavors. This cake is naturally sweetened with maple syrup and flavored with warm pumpkin spice, making it both healthy and decadent. This vegan Maple Pecan Pumpkin Yogurt Cake is entirely flourless, but it comes together beautifully thanks to the addition of pecans for a delicious crunch and vegan yogurt in place of eggs for creaminess and texture.
STATISTICAL OVERVIEW
- Diet category: Vegan, flourless, free from gluten and refined sugar
- Cuisine: Vegan baking, American
- Course: Tea time cake, dessert, or snack
- Prep done in fifteen minutes
- Forty-five minutes is the cooking time.
- The total duration will be 60 minutes.
- Size per serve: 1 slice(1/10 of the cake)
- There are ten servings altogether.
- Cooking inside the oven
- Difficulty: Easy to intermediate
TOOLS
- A hand or electric whisk
- parchment liner
- Measuring cups
- Square or nine-inch round cake pan
- Silicone spatula
- Measuring cups
- Mixing bowls
INGREDIENTS
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1/2 cup of oat flour
- Maple syrup, half a cup
- 1/2 cup of pecans
- Pumpkin puree, one cup
- Vegan yogurt. half a cup
- Almond flour, one cup
- One-fourth cup of almond butter
- Baking powder, one tsp.
- 1 teaspoon of vanilla essence
- Pumpkin spice blend, two tsps.
INGREDIENT NOTES
FLOURS
- We are using two types of flour, almond and oat flour. Oat flour provides the cake with its base, while almond flour provides the tenderness.
PUMPKIN PUREE
- Be careful when buying the canned puree, as It should have no additional preservation agents and be free of sugar. It provides natural sweetness and moisture to our cake with classic pumpkin flavor. If you won’t bother with the change in taste, then swap it with mashed sweet potato.
PECANS
- The addition of pecans will add crunch and heart-healthy fats to our cake. You may replace them with hazelnuts or walnuts if available.
MAPLE SYRUP
- This will naturally add caramel-like sweetness. Use date or agave syrup as a replacement if needed.
NUT BUTTER
- We are using the almond butter in the recipe to make our cake rich and provide it with structure. You may use the peanut butter or sunflower seed butter in case almond butter is not available.
YOGURT
- The addition of vegan yogurt is necessary to bind this flourless cake. Go for Soy, almond, or coconut-based vegan yogurt. Never try the flavored yogurt to keep the calories in limit.
INSTRUCTIONS
- Fix the temperature dial at 175 °C after switching the empty oven on.
- Cover the bottom and sides of the nine-inch pan using the parchment liner.
- Add the maple syrup, nut butter, pumpkin puree, vanilla essence, and vegan yogurt to a big mixing bowl.
- Stir thoroughly to form a paste that is uniform in texture.
- Mix baking soda and powder, oat and almond flour, salt, and pumpkin spice in another bowl.
- Now, combine the mixtures of solid and liquid components to have a lump-free mixture.
- Then, add pecans and fold them with gentle hands to distribute them evenly.
- Fill the lined pan with batter and level the surface.
- Sprinkle the extra pecans evenly over the surface for garnishing.
- Keep it in the oven and check it approximately. after 40-45 minutes.
- If the knife you insert in the center comes out without the moist crumbs or batter, your cake is ready.
- Shift the baked cake at the counter for ten minutes.
- Demold the cake after ten minutes and set it up on a ventilation rack.
- Slice this vegan Maple Pecan Pumpkin Yogurt Cake after complete cooling.
DIRECTIONS FOR SERVINGS
This cake perfectly pairs with:
- Plain
- Along with the drizzle of maple syrup
- Pair with whipped vegan cream.
TIPS
- To enjoy the extra crunch and deep flavor, toast the pecans on a low flame for a longer time.
- Make sure to make the pumpkin puree without water; otherwise, it will make the cake soggy.
- Never overbake the batter. Once all the ingredients have been combined, quit the mixing process immediately.
- It is necessary to cool the cake completely before slicing. This will help the cake set and will give you neat slices.
- If you love chocolate or want to add some extra sweetness, substitute vegan chocolate chips if you are a fan of chocolate or want to add some extra sweetness.
STORING DIRECTIONS FOR LEFTOVERS
FRIDGE
- Keep the remainder of the slices in a tightly sealed box. Refrigerate them for approximately five days. They will be best enjoyed a little chilled or at room temperature.
FREEZER
- Pack each slice separately using a cling wrap. Keep all slices tightly packed in the freezer-safe box. Freeze them for around 60-70 days.
FAQs
Will only coconut flour work here?
- Coconut flour is too absorbent. That’s why we will not prefer it alone here. Use it as a replacement, but it can’t be the base of the cake.
How can the cake be suitable for people allergic to nuts?
- It is not difficult. You just need to replace the pecans with seeds of pumpkin and nut butter with the butter of sunflower seeds.
Will the cake serve as breakfast?
- As the cake is flourless and naturally sweet, it works perfectly as a breakfast.
NUTRITIONAL FACTS/SERVING
Size/serve: 1 slice(one-tenth of the cake)
The quantity of calories: ~235 kcal
Carbs(total): Twenty-four grams
Fiber content: 5 g
Net carbs: Nineteen grams
Fat content: 13 g
Sugar: Ten grams
Proteins: 6 g
Sodium: 170 milligrams
